1. Add pure milk, yeast, sugar, high-gluten powder, milk powder, and salt to the bread machine and knead for 20 minutes
2. Add butter after 20 minutes and knead until it is fully expanded.
3. Let the dough stay in the bread bucket until it rises to three times its size.
4. Divide the dough evenly into 5 portions, each about 70 grams, knead the dough and let it wake up for 10 minutes.
5. Round again, sieve some high flour on the top, and press firmly in the middle with chopsticks to form a PP shape. Then put it in the oven for a second fermentation to double the size, and put hot water on the bottom.
6. The middle traces of the fermented dough will not be visible. Sift some flour on it and press it again with chopsticks.
7. Preheat the oven to 170 degrees, bake the middle layer for 15 minutes, and cover the dough with tin foil one minute after entering the oven to prevent staining.
