1. Prepare the ingredients (and 4 grams of salt)
2. Put 170 grams of milk, 40 grams of egg liquid, 50 grams of sugar, 4 grams of salt into the bread bucket first, then add 300 grams of high-gluten flour, 35 grams of low-gluten flour, 15 grams of milk powder, and finally 4 grams of yeast (yeast needs Put it on the top, not in contact with salt or liquid) Start the dough mixing program and knead for 30 minutes
3. After the first kneading, add 35 grams of butter, and knead the dough for the second time until it reaches the basic expansion stage.
4. Put the kneaded dough in a warm place for the first fermentation, and the fermentation will be twice as large as the original
5. I put it in the oven, put a plate of warm water on the bottom layer, and let it ferment for 1 hour.
6. Poke a hole in the middle of the fermented dough without shrinking
7. Put the dough on the chopping board, knead and exhaust, divide into eight portions, each about 80 grams, let stand for 15 minutes
8. Knead the static dough into a round dough, flatten it, and roll it into a strip, which is slightly longer
9. Put a crispy sausage and roll it up from top to bottom
10. Then cut it in half from the middle and make it all done like this
11. Put evenly into the greased baking pan
12. Put it in the oven for the second fermentation
13. Brush the fermented bread with egg liquid, preheat the lower layer of the oven to 170 degrees, and heat up and down for about 35 minutes.
14. The internal structure of the baked bread is soft and the drawing effect is very good...
15. Finished picture
Tips:1) If you see the color is uniform, you can cover it with tin foil
2) The temperature should be adjusted according to the temperature of your own oven
