1. Put the dough ingredients into the bread bucket except the butter, knead until a thick film is formed, add butter and knead until the film is formed
2. Start the first fermentation
3. Mix the butter and powdered sugar
4. Stir well
5. Add milk powder
6. well mixed
7. Divide equally into two, put in a fresh-keeping bag, roll out thin, and put in the refrigerator for later use
8. Prove the dough to 1.5 times its size
9. Take out the dough and let it vent, average 2 portions respectively, round and let stand for 15 minutes
10. Roll them out to be slightly larger than the milk crisp
11. Put on the milk crisp
12. Roll up longitudinally
13. Flatten
14. Cut an average of 3 strips from 2 cm from the head
15. Braid, pinch the tail
16. Flatten the head and tail
17. Fold the ends down
18. Put in toast box
19. Put it in the oven and ferment at low temperature until it is 8 minutes full, cover the lid and continue to ferment for 20 minutes
20. Put it in the middle and lower level of the preheated oven, spread grease paper on the grill, ignite 170 degrees and lower 180 degrees, bake for 40 minutes
21. Immediately demoulding and cooling out of the oven
22. After slicing, put in the oven to re-bake, crispy and delicious
Tips:1. Adjust the amount of liquid according to the water absorption of the flour
2. Adjust the amount of sugar according to each person's taste
3. The secondary fermentation temperature should not be higher than 35 degrees, and it can also be fermented at room temperature
4. Oil will leak from the bottom of the toast mold when baking, so spread grease paper on the grill
5. Adjust the baking temperature according to the attributes of each person's oven
6 Only then can make 2 toasts
