1. Prepare the materials
2. Put the dough: all the ingredients except butter in the basin, knead the dough and add the softened butter. Knead to the state of expansion stage.
3. Cover with plastic wrap and ferment to twice the size, the fermented dough, pierce a hole by hand without shrinking, and let air for 20 minutes
4. After the fermented dough is vented, it is evenly divided into suitable amounts, rounded and placed on the baking tray. Put a bowl of hot water in the second fermentation oven in the oven,
5. While the small dough is fermented, the crumbs are made, and the sugar, low-gluten powder and milk powder are mixed evenly. Add the softened butter and knead it into coarse grains by hand.
6. The small dough is fermented to twice its size, and the surface is full of egg liquid. Sprinkle the crumbs evenly.
7. The preheated oven fires up and down the middle layer at 180 degrees, and bake for 20 minutes. After the coloring is satisfied, cover with tin foil, and the bread will be fragrant and soft after baking.
