Cooking Steps

1. 

   Step1:Put all the ingredients of the main dough, except butter, into the bread barrel, put the liquid in the bottom layer, put the salt and sugar diagonally on the flour, dig a small groove and put the yeast in i

2. 

   Step2:Turn on the bread machine and put in butter for about 10 minutes to continue mixin

3. 

   Step3:When the dough is in the shape of hand film, it can be fermented for an hour (I just can pull the dough into the shape of film and I will take it out

4. 

   Step4:When the dough is fermented, you can start to make the butter in the pastry, warm it at room temperature, soften it, add the sugar powder, stir it in circles, until the butter becomes tender and white without particles

5. 

   Step5:Then add milk powder and salt and continue to stir the egg liquid for three times. After each addition, stir until the butter and egg liquid are integrated. In case of oil-water separation, it's better to sift in the low powder and gently stir with a spatula to avoid the influence on the taste of the crisp skin. It's better to be even without particles

6. 

   Step6:Stir the non granule evenly and gently knead it to form a dough with smooth surface by hand, then put it in a fresh-keeping bag and put it in the refrigerator for refrigeratio

7. 

   Step7:When the dough is fermented to twice 2.5 times the size of the original dough, poke a hole in the middle of the dough and the dough will not collapse. Take it out and press the dough to exhaust

8. 

   Step8:Divide the main dough evenly into small dough after exhausting and cover the middle loose dough with a hot and humid towel for 1520 minute

9. 

   Step9:Then take out the pastry and divide it into small group

10. 

    Step10:When the dough is relaxed, take a dough, take a pastry dough, press it gently and hold the dough

11. 

    Step11:Then slowly wrap the pastry around the pastry like a dumpling (press the pastry with one hand and rotate the pastry with the other hand to gently lift the pastry

12. 

    Step12:In the end, it's OK to wrap the bread in such a way that the general crust covers two-thirds of the bread. If I have a large crust, I'll wrap it all up

13. 

    Step13:Put oil paper on the baking tray, press the pattern on the dough with a knife, brush the egg liquid, put it into the oven, select fermentation, ferment for 3040 minutes, and the dough will be twice as large

14. 

    Step14:Heat up and down for 180 degrees, bake for 15 minutes and take ou

15. 

    Step15:Is the baked bread like this or is it very soft and crispy? If it's too sweet, you can put a little less sugar in it

16. 

    Step16:For the next two or three minutes, I set the heat to 200 degrees, which makes the color darker