1. Mix bread flour, whole wheat flour, custard powder, yeast powder, sugar, salt, and eggs
2. Slowly add warm water and start to knead the dough. At first the dough is very sticky. After kneading the fascia, it will not stick to your hands
3. Knead until the dough (pictured) can pull out the fascia
4. Add butter and continue to knead evenly
5. Arrange the kneaded dough and put it in a deep basin for fermentation until it is twice as large as the original
6. Exhaust the fermented dough, divide it into three evenly small doughs, cover with plastic wrap and relax for 10-15 minutes
7. Roll the awake dough back and forth, and place it on the baking sheet while keeping the spacing.
8. Cover all the shaped bread embryos with plastic wrap, and after the second fermentation, coat with egg liquid
9. After the oven is preheated to 180 degrees, the second layer of the Midea oven, fire up and down, and bake at 180 degrees until the surface is colored. The time is about 18-23 minutes.
10. The baking time is about 18-23 minutes and it can be out of the oven
Tips:The custard powder is for fragrant use, so it can be omitted or replaced with milk powder.
