1. Add eggs (beaten), pure milk, milk powder, fine sugar, and salt into the bucket of the bread machine in turn and place it in a corner
2. Evenly add high-gluten flour to cover all the liquid in the bottom layer, and put the yeast on top
3. Select the bread machine for 30 minutes and add butter in the middle. After the kneading process, the dough is left in the bread machine to ferment for 1 hour. The fermented dough should expand to twice its original volume. Rebound
4. Take out the dough and vent it, knead it into a big dough
5. Divide into 8 small doughs of the same size, roll round and cover with plastic wrap to relax for 15 minutes
6. Roll out an oval dough with a rolling pin
7. Scrape the dough with a scraper and lift it up by hand to turn it over
8. Place it horizontally and roll it out on both sides of the dough to make it easy to stick when rolled up
9. Roll up the noodles from top to bottom, pinch tightly to close the mouth, and use both hands to rub the noodles into a long strip of uniform thickness
10. Arrange the dough rolls evenly on the baking tray
11. Cover with plastic wrap for secondary fermentation, 30-50 minutes
12. When the dough in the mold is fermented to 1.5 times its original volume, brush the surface with a layer of egg liquid
13. Put the baking net into the bottom of the preheated oven, put the baking tray on the baking net, and bake at 160 degrees for 20 minutes until the surface of the bread turns slightly golden. Take out the baked bread and let it cool.
Tips:If the baking tray is not non-sticky, apply a thin layer of butter on the baking tray, or directly use greased paper on the bottom. The baking time is adjusted to 15 degrees up and down according to the temperature of the oven at home, with a time difference of about 10 minutes.
