1. Mix the milk and yeast of A first, then pour in the sugar, and finally pour in the high-powder. You don't need to knead, just use chopsticks to stir and mix.
2. Cover the cling film and ferment to three times the size.
3. Mix the ingredients in B except butter and the fermented starter 1 evenly, knead until the gluten expands, add softened butter, continue to knead to the complete stage, round into a basin, cover well, and ferment in a warm place for 30-40 minutes .
4. Take out the dough, divide into three equal parts, roll round, and leave to rise for 20 minutes in the middle.
5. Roll them out one by one and turn them over.
6. Fold left and right to the middle respectively, compact, and then tightly roll up from top to bottom.
7. Put it in a toast mold in a warm place for final fermentation.
8. Lower the oven at 180 degrees for 40 minutes, cover with tin foil after coloring, and remove the mold immediately after baking.
