1. Ingredients: 250g high-gluten flour, 50g low-gluten flour, 130g water, 1 egg, 20g butter, 30g sugar, 30g milk powder, 3g yeast.

2. Put sugar, eggs, and water into a container, mix well.

3. Add flour, yeast, and milk powder, mix into a dough, and knead until the surface is smooth.

4. Add softened butter and knead again until the surface of the dough is smooth.

5. Place the kneaded dough in the refrigerator to rest for 10 minutes.

6. Use a rolling pin to roll the dough into a uniform thickness and fold it in half 4 times.

7. Cover with plastic wrap or damp cloth and bake for 10 minutes.

8. Roll out the flat piece, cut off the corners, and cut into isosceles triangles.

9. Roll up the triangular dough piece from the bottom edge into a horn shape.

10. Arrange the shaped bread neatly in the baking pan, put it in the oven, adjust to the fermentation setting, and ferment until it is 1.5 times the original volume.

11. Take out the fermented bread and brush the surface with egg wash.

12. Bake in the preheated oven at 160 degrees for upper heat and 130 degrees for lower heat (place on the second to last layer), bake for 15 minutes until the surface is colored.