1. All the ingredients except butter and salt, knead together to expand (the water absorption of flour is different, it is recommended not to pour milk all at once, leave a small amount to see the dough before adding)
2. Add salt and butter softened at room temperature and knead to the complete stage
3. You can pull out the film
4. Fermented to double size
5. Take out the palm of your hand and press to exhaust, divide into 2 rounds, cover with plastic wrap and relax for 20 minutes
6. Take a dough and roll it into an oval shape
7. Turn over and roll up from bottom to top, cover with plastic wrap and relax for 15 minutes
8. Roll out the loose dough again and roll it up
9. Put the toast box with the seal facing down
10. Cover with plastic wrap, send twice to 8 minutes full in warm and humid place, cover with sliding cover
11. The oven fires up and down, 170 degrees, the lower level, about 35 minutes (please adjust the temperature and time according to the actual oven of your own)
12. Pour out after being out of the oven, let cool to the hand temperature, and seal and store
Tips:1. The milk can be replaced with water or other liquids. The amount of eggs and liquid are controlled according to the total amount, which means that if there are more eggs, the liquid will be appropriately reduced depending on the condition of the dough.
2. This is the amount of a water cube for learning kitchen, the size of the mold is 10*10 cm, please convert the amount according to the size of your own mold, if it is a standard Sanneng toast mold, increase the amount of material according to the proportion of 250 grams of high powder, and bake 180 About 45 minutes
