1. Mix yeast, milk, egg liquid, sugar, salt and honey.
2. Pour in high flour and low flour, knead into a smooth dough, add softened butter, and continue to knead until the gluten expands. Round into a basin for basic fermentation to double the size.
3. Take out the dough, ventilate, divide into 10 pieces, roll round, and leave for 15 minutes in the middle.
4. Take a piece of dough, knead it into a long strip, press it flat, and roll it out from the middle to the two ends, and the bottom edge.
5. From the middle, everything is divided into two, cut side down and placed into the greased baking pan at intervals.
6. Put it in a baking dish and ferment it for the last time to double its size. Mix all the spoonfuls of honey, oil and water into honey water. After baking at 170°C until it is colored, take it out and brush it with honey water, and bake it until the color is even, about 15 minutes.
