Cooking Steps

1. 

   Step1:Mix high gluten flour, low gluten flour, fine sugar, salt and dry yeast into a bowl, then put in the whole egg liquid and milk. Knead the above materials continuously. Take a small piece of dough and stretch it out. A slightly transparent and thick film can appear.

2. 

   Step2:Add softened butter. Mix the dough and butter well

3. 

   Step3:Knead it into a smooth dough. Put it in a warm and moist place and ferment for about 50 minutes

4. 

   Step4:After basic fermentation, the dough is divided into small dough of about 70g each. After rolling, the dough is covered with plastic film and relaxed for 15 minutes.

5. 

   Step5:Relax and roll again. Put the dough in the toast mould in a staggered way. A box of six. Put it in a warm and moist place for 1 hour of final fermentation. (parents can increase fermentation time according to temperature and humidity

6. 

   Step6:After fermentation, brush a layer of whole egg liquid on the dough surface. Put it into the lower layer of the preheated oven. Bake at 180 degrees for about 30 minutes. Demould immediately after it is out of the oven.