Cooking Steps

1. 

   Step1:Heat the milk. Keep it warm. Add yeast. Wait for 12 minutes. Let the yeast be full of activity.

2. 

   Step2:Medium gluten powder, fine sugar, eggs, salad oil (or melted butter). Salt mix. Add the yeast solution in 1 and knead into a ball.

3. 

   Step3:The dough doesn't need to be rubbed. It can be rubbed for about 20 minutes. At this time, the dough surface is smooth and elastic.

4. 

   Step4:Seal the dough with plastic wrap and put it into the oven. If the oven has fermentation function, use fermentation function. If not, put a bowl of hot boiled water beside the dough (salt can be sprinkled in the water and keep the temperature). When the dough is twice the size, take it out.

5. 

   Step5:The dough is divided into three parts. Each part is kneaded into long strips. Then the dough is rolled into flat shapes with a rolling pin. (I try to roll it thin. I feel it will be more brushed and layered). Then I roll the wrinkled side upward and gently into a cylinder shape. (all three are processed in this way

6. 

   Step6:Oil paper should be put into the mould to prevent sticking (if your mould is not stained, oil paper can be left out.) Put the three dough into the mold. Ferment to about twice the size according to the method in 4.

7. 

   Step7:Preheat the oven at 175 ℃. Take out the fermented dough. Brush the egg liquid gently on the surface. Brush twice. Put it in the oven and bake. Cover it with tinfoil as soon as you see the color on the surface. Turn the dough 180 degrees in half. Let the outside and inside bake evenly. Bake in about 30 minutes.

8. 

   Step8:After baking, immediately put a little honey or syrup on the dough to keep the bread moist and add sweet flavor. (if you don't have it, you don't have to brush it. It's very bright after you brush it with egg liquid.

9. 

   Step9:Look. It's a real Lassie