1. Put the materials in the mixing tank in order. Put salt and sugar on both ends, egg liquid, milk, high-gluten flour, flour, dig a hole in the yeast and cover with flour, start the kneading machine for 20 minutes.
2. After the dough is smooth, add softened butter and start the kneading machine again for 20 minutes. Check the condition of the film, as shown in the figure.
3. The dough is fermented with the plastic wrap of the container lid at room temperature until the dough is 2.5 times the size, just poke the hole without retracting it.
4. Take out the exhaust, divide into 8 equal parts, round, cover with plastic wrap and relax for 15 minutes.
5. Take a dough, flatten it, roll it up from the middle, and then roll it down into an oval from the middle.
6. Roll up from top to bottom, and close the ends to the middle. Finally, close the mouth and squeeze it down.
7. Put it in the baking tray, leaving a gap. Put a bowl of boiling water in the oven, turn on the fermentation gear, and ferment to twice the size.
8. Egg liquid 5g, clean water 5g, mix evenly to make egg liquid.
9. It can be fermented to twice its size in about 40 minutes, take it out, and brush a layer of egg water on the surface. Preheat the oven to 170°C and fire up and down for 15 minutes in the middle. Observe the surface for about 7 minutes, and cover with tin foil after coloring.
10. The toasted bread is taken out and placed on a drying rack to dissipate heat. After cooling, use a knife to cut the middle of the bread lengthwise, but don't cut it.
11. Squeeze the salad dressing in the middle.
12. Put it together, put salad dressing on the surface, and then stick the floss.
Tips:1. The dough will not be soft until it is out of the film.
2. The mouth must be closed tightly, or it will fall apart during the second serve.
