1. Let's make the soup first: weigh 40g of water
2. Pour 40g of milk. (Electronic said that because of the long waiting time in the middle of the time, it turned off by itself, but the milk is 40g~)
3. Add 15g of high-gluten flour
4. After stirring evenly, heat to gelatinize on a small fire and cool to room temperature.
5. Weigh the flour
6. Diagonally put salt and white sugar
7. Yeast in the middle
8. Beat an egg, pour in the cold soup
9. Stir it a little bit, add a little milk according to the water absorption of the flour, I added almost 20ml
10. Start the first dough-making procedure
11. After the program ends, put the butter that has softened at room temperature and start the second program
12. After the program is over, the dough can be torn into several small round holes
13. One shot at room temperature
14. Take out the dough to exhaust
15. Divide into nine parts and round and exhaust
16. Round it up a bit and put it on the baking tray
17. Put a bowl of hot water in the oven for two shots at 30 degrees and 60 minutes
18. Take it out when it's done, it's white and fat
19. Brush a layer of egg wash
20. Preheat the oven, fire up and down at 170 degrees for 20-25 minutes
21. After baking, take it out and let it cool
22. Can be stored in a fresh-keeping bag
23. Let's have breakfast the next day
Tips:The oven settings are for reference only.
