1. Four raw materials: high powder + milk + egg white + sugar are mixed evenly and refrigerated overnight.
2. Add the refrigerated dough, butter, yeast, and salt to the cook machine, and start kneading the dough.
3. Knead to the fully expanded stage, you can pull out the film that is not easy to break.
4. Then slightly shape and round for a round.
5. Send to 2.5 times the size. Dip dry flour with your fingers to poke holes. It does not rebound.
6. After venting, divide into three equal parts and spheronize, and stand still for 10 minutes.
7. Then roll it into a beef tongue and roll it up.
8. After rolling everything out, stand still for 10 minutes again.
9. Roll it out into a beef tongue, about the same width as a toast box.
10. Roll up from top to bottom.
11. Put evenly into the toast box, put a bowl of hot water in the oven, and put the raw toast into the oven for two servings.
12. After the second serve is eighty-quarter full, take it out, brush the surface with egg wash, preheat the oven to 180 degrees, and bake for 35 minutes. After the color is satisfied halfway, the tin foil shall be stamped.
13. Finished picture
Tips:1. Milk is added as appropriate according to the water absorption of flour, at least 115 grams. The dough will be sticky at first, but the cook machine will knead it for a while.
2. During the second serve, the temperature in the room was slightly lower, so I changed the boiling water halfway through. Pay attention to the situation of the second shot according to the actual temperature of your own home.
3. The baking temperature is adjusted according to your own oven
