Cooking Steps

1. 

   Step1:Weigh the required materials. Beat the eggs into a bowl and mix well to make the egg liquid. And the butter.

2. 

   Step2:Put 40 grams of egg liquid, 120 grams of milk (better refrigerated), 20 grams of sugar, 3 grams of salt, 80 grams of condensed milk (better refrigerated), 300 grams of high gluten flour and 3 grams of yeast into the barrel of the toaster, and then add them to the flour. It's better not to add all the milk. Leave 10g or so to see how hard the dough is. Because the water absorption of different brands of flour is different. I use white swallow high gluten flour. About 10 grams of the remaining egg liquid is left to brush the surface of the bread. Such an egg is just right.

3. 

   Step3:Start the first mixing procedure. Add a little milk if it's hard at the beginning. The dough is soft and easy to get out of the film. The bread is soft and delicious.

4. 

   Step4:Add 30g butter cut into small pieces at the end of dough mixing. Start the second dough mixing. Take the butter out of the refrigerator and use it directly. The cool temperature can just prevent the dough from fermenting too early and affecting the film.

5. 

   Step5:After two times of blending, the dough surface looks very smooth. (about 20 minutes each time

6. 

   Step6:At this time, as usual, we should check the film production of the lower dough. Cut a small piece and pull it apart gently with both hands. The film is smooth and tough. Then we can start fermentation. If it's not ideal, rub it again.

7. 

   Step7:The fermentation in the barrel of the toaster lasts for about one and a half hours (with the fermentation function). The dough will expand about 23 times. Press the small hole and it will not shrink or collapse. The fermentation is over and the shaping begins.

8. 

   Step8:Take out the dough and exhaust. Divide it into 6 equal parts. Each one is about 100g. Knead it and relax for 15 minutes.

9. 

   Step9:A twist braid of dough - first twist the small dough into a thin strip about 60 cm long. Put it in the figure 6. Put the long end through the circle below.

10. 

    Step10:Then turn up the circle below and twist it to leave a small hole. Then insert the small hole with the long head coming through to the right and lower side into it and make it a twist. This kind of small braided bread is more than 90g each. It's the right size. It's also convenient to eat.

11. 

    Step11:It's all ready for the second round.

12. 

    Step12:The expansion is about 1.5 times. Start preheating the oven. Heat it up and down at 180 ℃. Brush during this perio

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