1. To make Danish bread dough, put ingredients other than butter in the order of water, eggs, salt, high powder, low powder, milk powder, sugar, and yeast into the bread machine to knead the dough.
2. After performing a kneading procedure, add 30 grams of butter and continue kneading.
3. Knead the dough until it is smooth, take it out, and put it in a bowl for fermentation at room temperature.
4. When the dough has doubled in size, make a hole in the middle of the dough with your right hand, and the surrounding area does not collapse, indicating that the dough is well fermented.
5. Press the dough by hand and put it in the refrigerator freezer for 1 hour
6. Put the wrapped butter into a fresh-keeping bag and roll it into thin slices.
7. After taking out the refrigerated dough, roll it into a dough piece 3 times the size of a butter piece.
8. Fold the two sides of the dough in half toward the middle.
9. Rotate the dough 90 degrees, roll it out again, and fold it in half a second time.
10. Repeat 8 and 9 to fold in half for the third time, and roll the Danish dough into a 0.4cm slice, so that the Danish dough is made.
11. Cut the dough into 3cm wide strips.
12. Weave the three noodles into braids.
13. Put the braided braid into a bread mold and wrap it with plastic wrap, and perform a second proofing for 60 minutes.
14. After proofing, evenly brush the egg mixture, put it in the oven, 180 degrees, 25 minutes, it is enough.
