1. Place a wooden board, pour in the high-gluten flour, dig a hole, pour in powdered milk, sugar, eggs, yeast and milk, and knead the dough.
2. Knead the dough to the stretchable stage, add butter and salt, and continue to knead the dough.
3. Knead the dough to the glove film, and there is no jagged around the opened hole, which is the best state of the dough.
4. Put it into the container, cover with plastic wrap for the first fermentation, and ferment for 1-1.5 hours, and the degree of fermentation will be twice that of the original dough.
5. Gently poke a small hole in the dough. If there is no rebound, the fermentation is complete. Tap the surface of the dough to exhaust.
6. Divide three doughs of the same size, knead until round and let stand for 5-10 minutes.
7. Roll them into an oval shape respectively, fold the two sides toward the middle, roll flat, and roll up from top to bottom.
8. Put three groups into the mold, put it into the oven to adjust the fermentation mode to 35 degrees, ferment for 1-1.5 hours, and carry out the second fermentation.
9. Put it into the preheated oven, and bake at 170 degrees for 40-50 minutes.
