1.
Mix and knead the middle-species materials (175g gold image high powder, 88g milk, 30g whole egg liquid, 3g yeast) into a dough;
Place it in a warm place and place it to about twice as large and refrigerate for more than 17 hours. Take out the middle-type dough 1 hour in advance. Regenerate and mix all the ingredients (except butter) of the main dough (75g golden high powder, 10g milk powder, 40g caster sugar, salt) 3g, milk 35g), put the middle seed into small pieces, knead it into a smooth dough, add butter and knead to the fully expanded stage, cover with plastic wrap and relax at room temperature for half an hour, take out the loosened dough and vent, divide equally into 3 portions, and round it. Relax for 15 minutes
2. Roll the roll twice, and relax for 15 minutes each time
3. Put the rolled dough into the toast mold and put it in a warm and moist place for final fermentation
4.
Finally ferment to 8 minutes full, and brush the surface with whole egg liquid
180 degree preheated oven, lower layer, fire up and down, about 40 minutes, after coloring, cover with tin foil and release the side from the mold, let cool and seal and save
