1. Put the eggs, salt and sugar into the bucket of the bread machine separately
2. Put high-gluten flour and yeast powder in
3. Pour in the milk before working on the bread machine and mix well with chopsticks so that the flour will not fly around
4. Put in the milk powder, start the bread machine with the cheese slices, and start to knead the dough with the eight-round Tanglin dough I used first
5. After kneading, put in butter for 10 minutes and choose 2 French bread to continue kneading
6. After kneading, stop the bread machine for 10 minutes, pull out the film and wait for fermentation
7. The dough won’t shrink after rubbing a hole
8. Divide into small portions 60 grams per minute
9. Roll out the bar
10. Fold back on both sides as shown in the figure
11. Roll up from one end
12. Put the prepared bread dough into the baking tray and wait for it to ferment again
13. The fermented appearance is twice the original
14. Preheat the oven at 170°C, brush with egg mixture, and bake in the oven for 25 minutes
15. Bake at 170℃ for 25 minutes and take out the golden surface
16. Toasted bread
17. The finished product is soft and delicious
Tips:In cold weather, the dough will rise slowly, be patient, or keep it in a warm place
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