1. T65 wheat flour ➕ milk powder ➕ sugar ➕ refined salt, mix well.
2. Yeast➕100g of 20°C water, stir to dissolve; Yeast liquid and 280g of 20°C water are added to the wheat flour several times.
3. Heat the butter in the microwave for 30 seconds to soften it and add it to the unformed dough.
4. After kneading into a smooth dough, cover it with a slightly damp cloth and carry out the first fermentation: 1 hour.
5. After the first fermentation is over, divide the dough into two small doughs; brush the remaining butter on the inside of the toast mold and put in the dough.
6. Beat the eggs into egg liquid, brush the egg liquid on the dough, and cover the lid for the second fermentation: 1 hour and 45 minutes.
7. Preheat the oven in advance: 170 degrees, up and down, 10 minutes.
8. After the preheating is over, pour 50g of water into the empty baking pan at the bottom of the oven, put it into the toast mold with the dough, and bake for 40 minutes.
9. After the toast is out of the oven, take it out and let it cool.
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