Cooking Steps

1. 

   Step1:Put sugar, milk, water and whole egg liquid into the bread machine, sift in high gluten flour, dig a small pit on the flour with your fingers, put in yeast, carry out a complete dough mixing procedure, put in softened butter, and then carry out a dough mixing procedure, until it is kneaded into a smooth dough, and the film can be pulled out. Put it still in the bread machine for 15 minutes. Take it out and divide it into 6 small dough. Wake up for another 10 minutes.

2. 

   Step2:Take a small dough, roll it into a triangle, roll it up from the tip, roll it into a long dough, and roll it up one by one. Lay oil paper on the baking tray. Put bread rolls separately. Put them on the upper layer of the oven. Put a bowl of boiling water on the bottom of the oven. Complete the natural fermentation in the oven for about 1 hour (2-3 hours in winter) until the bread body expands to 1.5 times of the original size.

3. 

   Step3:The mixing process of the pressed batter - water and butter are poured into the small milk pot and boiled until boiling. Turn the small heat and sift in the low gluten flour. Use the hand mixer to stir until there is no dry powder. Leave the fire and cool. Then pour in the whole egg liquid and stir well. Put it into the flower mounting bag. Cut the small mouth and squeeze it onto the fermented bread roll.

4. 

   Step4:Preheat the oven at 180 ℃ for 5 minutes. Place the baking tray in the middle layer. Bake it at 180 ℃ for about 20 minutes (it can be prolonged or slightly shortened for several minutes due to the different power of the oven). Until the bread surface is golden yellow and high bulge.

5. 

   Step5:Don't be too hot. The golden color is just right.

6. 

   Step6:Take it out and let it cool. The tissue inside is perfect. Can also be separated from the side with a bread knife. Touch jam and so on. Taste more perfect.