1. Mix high powder, sugar, salt, milk, milk powder, and eggs into a dough, knead until the sugar is completely integrated, add yeast and knead until a thick film is formed.
2. Add corn oil in 5 times (each time you knead the oil and the dough well, then add another oil, you need to add a small amount of oil gradually to knead well), knead until it is fully expanded (the film comes out).
3. The dough is fermented for about 1 hour to twice as large. Take out the dough and ventilate, divide it into 6 equal parts (make 2 450g toasts), knead round, cover with plastic wrap and relax for 20 minutes.
4. Take a portion of the dough and roll it into an oval shape.
5. Fold in half left and right.
6. Then roll the dough up and down into a long strip, and then roll it up from top to bottom.
7. Put the shaped dough rolls into the toast box, carry out the final fermentation, ferment to 8.5-9 minutes full, and brush the egg liquid on the surface.
8. Preheat the oven at 140 degrees, the lower and middle level, the upper and lower heat, bake for about 35 minutes.
9. After roasting, take it out and release it immediately, let the side buckle cool down, and pack it in a bag and seal it after cooling.
Tips:1. Adjust the baking time and temperature appropriately according to your own oven.
2. During the baking process, it is found that the surface of the bread can be covered with a layer of tin foil after being colored.
3. To make this toast, be careful to knead the dough in place and have a solid film.
