Raw materials:

250g high-gluten flour, water 135g, 3g yeast, 8g milk powder, 50g sugar, 2g salt, 30g eggs and 25g butter. Rub two pieces of toast at the same time, and double the amount. )

Exercise:

1. Pour the ingredients (except butter) into the chef's machine.

2. Knead until the gluten swells and the surface is smooth, and add softened butter.

3. Knead completely until a delicate film can be pulled out. Basically fermented to more than twice.

4. Divide into six equal parts and relax after rounding 15 minutes.

5. Roll the loose dough into a tongue and roll it up.

6, equidistant into toast box.

7. Finally, ferment until 8-9 minutes full. (You can brush a layer of egg liquid evenly on the surface. The surface is very bright after baking. )

8. Preheat the oven to 180℃, put it down, fire it up and down, and put it into toast box. I use the Chang Di air frying oven. Please make appropriate adjustments according to your oven. )

9. Toast expands in the oven and bakes for about 35 minutes (tin foil can cover half. )。

10, demoulding after baking, and cooling on the baking net.