1. Put milk, high-gluten flour, low-gluten flour, sugar, and salt in the bucket of the cook machine. Knock in an egg, and put the yeast in the bucket to avoid sugar and salt.
2. Knead into a smooth dough, the dough is jagged when pulled apart
3. Add butter and continue to knead the dough until the glove mask is formed
4. Take out the kneaded dough from the cook machine and arrange it smoothly
5. Roll into long strips and divide them into 12 equal parts
6. Clean it up a bit, round it, cover with plastic wrap and let it stand for 15 minutes
7. Gently tap the dough, then roll it into a beef tongue shape
8. Fold the two sides in half toward the middle, keeping the same width up and down
9. Roll out the strip again, then roll up half of it from top to bottom, then roll up the other half from bottom to top, and place it in reverse.
10. Put it in the baking pan, cover with plastic wrap and ferment once
11. The bread is fermented to twice its size and passed through a layer of high-gluten flour
12. Engrave the pattern on the surface
13. Put it into the preheated oven and bake at 165 degrees for 18 minutes
