400g whole wheat bread flour, 30g sugar, 5g salt, 20g butter, milk powder 10g, one egg, 5g yeast and 230g ice water.

working methods

1. Knead all materials except butter, then add butter and knead until smooth and delicate.

2. Ferment at room temperature for about an hour to double the size, take it out, exhaust it, divide it into two doughs, and let it stand for ten minutes.

3. Knead the two pieces of bread evenly again and put them into the mold. Grease the mold and bake at 165℃ for 30 minutes when it is fermented to twice its size.

Take out the baked bread and butter it.