Cooking Steps

1. 

   Step1:Dry yeast + sugar + salt + milk. Stir to make the yeast dissolve. Milk temperature is 30 ℃. 1. Yeast quantity, powder quality, water quantity and temperature (about 30 ℃. Fermentation factors).

2. 

   Step2:Add the high gluten powder. Mix the flour from the inside out. Then add the egg liquid.

3. 

   Step3:Knead the face with the palm of your hand until it doesn't stick to the board.

4. 

   Step4:Then put the softened butter into the dough. Drop the dough. Drop it. Knead it. Pull it when it can be spicy. Drop it again. Knead it. This will make the dough firm until the film can be pulled.

5. 

   Step5:Put the dough in the hot water of the plate to separate the water. Cover it with a wet towel. Then put it on the top of the household oven. Ferment it to 2.5 times with the remaining temperature of the oven. The dough will not rebound after pressing. The fermentation time is 30 minutes.

6. 

   Step6:Then take out the dough, knead the dough, deflate the air, knead the dough evenly, wake up the dough, put a wet towel on the dough, and keep still for 15 minutes.

7. 

   Step7:To make pastry, first beat butter in the quick stop of the eggbeater, then add salt + sugar. Beat. Then add the egg liquid in three times. Absorb the egg liquid evenly. Stir with the quick stop. Then pour the milk powder and low gluten powder into the butter evenly. Mix evenly, then knead the dough. Then divide the dough.

8. 

   Step8:Wrap three-quarters of the dough.

9. 

   Step9:Put the oil absorption paper into the baking tray and brush a layer of salad oil. Arrange the bread on the baking tray. Carry out secondary fermentation. The fermentation time is about 40 minutes. Wait for the volume to double.

10. 

    Step10:Put on a layer of egg liquid after fermentation, and then put it into the oven. The baking temperature is 170 ℃. The baking time is 15-20 minutes.

11. 

    Step11:Come out of the oven and dish.