Main ingredients: 340g bread flour, 140g low gluten flour, 20g milk powder, 94g fine sugar, 5g high sugar resistant yeast, 6g salt, 55g butter.

1, first make the leaven, dissolve the yeast with warm water.

2. Pour in the flour and mix well, no dry powder in sight.

3: Cover with plastic wrap and place in a warm place to ferment until 4 times the size, with a honeycomb interior.

4: Pour the fermented leaven and the egg, water, sugar and salt from the main dough into a bread bucket.

5: Pour in the milk powder and flour.

6. Put the bread drum into the bread machine and put the splash-proof lid on it to prevent the flour from splashing out and dirtying the bread machine when mixing. Select the bread machine's dough program for 10 minutes.

7. After the first mixing, add the butter cut into small pieces and continue to select the mixing program for 18 minutes.

8, and out of the dough can be pulled out of the film state, the dough left in the bread bucket, fermentation 2 times the size. The fermentation temperature should not exceed 30 degrees.

9: Divide the fermented dough into 6 equal portions, press lightly to deflate, roll out, and cover with plastic wrap.

10: Use your right hand to secure the fold, and your left hand to roll the dough into a twist.

11: Place in the oven and brush the top of the fermented bread with egg wash.

12: Bake for about 30 minutes.

13: At the end of baking, take out the bread and let it cool.

Note:

In baked goods, bread has the shortest shelf life compared to most products. The deterioration of bread is usually hard and rough, moldy, filling spoilage, etc. The cause of this change is the aging of starch.

The aging reaction of the starch starts from the moment the bread comes out of the oven, at room temperature, the bread is aging more slowly, and refrigeration will greatly accelerate the aging of the starch in the bread, so that the bread is dry and hard, rough, poor taste, so the bread should be kept at room temperature as much as possible.