1. Weigh the bread flour and fine sugar, and mix well.
2. Add milk and egg liquid.
3. Knead the dough for about 5 minutes, then put the dough in the refrigerator and let it stand still. I made the noodles at night, and continued the following operations the next morning, and left it still for about 10 hours.
4. Take out the dough and knead it the next morning. The dough has become very smooth.
5. Examining the dough, it has a certain degree of malleability.
6. Melt the yeast with a little water, add it to the dough, and knead it evenly.
7. Add the softened butter.
8. Until all the butter is kneaded into the dough, the dough is smoother and softer. At this time, inspecting the dough, the film can be pulled out, but it is not firm. This level of dough is ready to make sweet bread.
9. The dough is rounded and fermented in a warm place to 1.5-2 times its size. This is the finished dough. Poke a hole in the middle of the dough with your fingers. If the hole does not shrink and the dough does not collapse, it means that the fermentation is complete.
10. The fermented dough is taken out and exhausted
11. Divide into 15 equal parts, knead round one by one, cover with plastic wrap, and let rest for 15 minutes
12. Take the loose dough and roll it out into an oval shape.
13. Turn it over and thin the bottom edge.
14. Roll up from top to bottom.
15. Arrange into the baking tray.
16. Put it in a warm and humid place for the final fermentation. I put it in the oven and add a bowl of warm water to increase the humidity. This is the last raw bread embryo.
17. Brush the egg wash.
18. Sprinkle crispy pine grains (no need, I will use what I have made before).
19. Put it into the middle layer of the preheated 180 degree oven, heat up and down, bake for about 20 minutes, and cover with tin foil in time after the surface is colored.
Tips:The baking time and temperature are for reference only.
