1. Put milk, eggs, sugar, salt, rose paste, and yeast into the kneading bucket, mix well, add bread flour and stir to form a smooth dough.
2. Add the butter and continue to stir.
3. In the full expansion stage of Hecheng, the method of inspection is to pull a piece of surface, which can be pulled into a transparent film.
4. Cover the dough with plastic wrap and leave it in a warm place to ferment to double its size.
5. Take out the fermented dough, divide it into two pieces, roll into a ball, put it on the baking tray and ferment again.
6. When the fermentation reaches twice the size, sift dry flour on the surface, cut out the pattern with a sharp blade, put it in the middle of the oven at 180 degrees, and bake for 30 minutes.
