Cooking Steps

1. 

   Step1:Mix 320G high gluten flour, 3G salt and 60g sugar evenly. Add 70g egg and 130g pure milk. Knead the dough until it is medium hard and soft. Seal for more than one hour or refrigerate for one night to form thick gluten. (sunflower brand high powder can increase water content appropriately

2. 

   Step2:Refrigerated dough shall be taken out in advance and put into normal temperature. 30g butter shall be taken out in advance and softened. 34g yeast powder (with high sugar tolerance and non high sugar tolerance shall be increased) shall be added with 10g milk and mixed well for use. Dig a hole in the dough and put yeast water in it. Knead until there is a hole and a zigzag film is opened. Put butter in it. Knead until the dough is opened to form a glove film. The hole is smoot

3. 

   Step3:Fermentation to twice the size of tips - winter fermentation can be put into the oven. Add a bowl of 3040 ℃ hot water toast, the first fermentation temperature is 28 ℃, the humidity is 75%, the second fermentation temperature is 35 ℃, the temperature is 80%

4. 

   Step4:Take out the fermented dough. Tap and press to exhaust. Divide the dough into three equal parts. Roll and relax for 30 minutes

5. 

   Step5:Take out the dough and pat gently. Roll the stick from the middle to both sides. The relaxed dough stick will not retract. Turn over. Roll up. slack.

6. 

   Step6:Continue with the previous step. Put the dough into the toast box. Ferment twice to 78 points.

7. 

   Step7:Preheat. Bake at 170 ℃ for 45 minute