1. Put liquid, powder, sugar and salt diagonally in the bread bucket, stir into flocculent with chopsticks
2. After kneading into a smooth dough, add butter and knead until fully expanded
3. Fermented to double size
4. After exhausting, divide into three parts and let stand for 15 minutes
5. Take a dough and roll it out, fold both sides in the middle, then roll it up
6. Roll up three in turn and put them in the mold
7. Put hot water in the oven, ferment to 8 minutes full, brush with egg liquid
8. Bake at 160°C for 35 minutes, and cover with tin foil immediately after coloring.
Tips:After baking, release the mold immediately, and heat it until it is sealed in a fresh-keeping bag.
Soup: 15g of high-gluten flour and 75g of water in microwave for about 1 minute to a thick paste, refrigerate for 1 hour.
