1. dry yeast

1 tablespoon

Warm water150ml (150g)1egg.

60 grams of butter

60 grams of sugar (you can add more according to your preference)

Salt 1/2 teaspoons

250 grams of high gluten flour

50 grams of low-gluten flour

Milk powder 18g

2.

Yeast is dissolved in warm water; Add sugar and salt to butter until it becomes loose (stir well and the color is white).

Add the eggs, break them up and stir well. Add yeast water and stir well again.

3. Mix the flour, milk powder and the mixture in "2".

Because there is a lot of water, the dough is particularly sticky, so stir it with a rolling pin.

Stir hard, it takes a lot of effort. Stir constantly until the dough becomes smooth.

5. Put it in a warm and humid place for basic fermentation 1 hour.

I put the microwave oven and a bowl of boiling water in it.

Almost 40 minutes of fermentation), fermented to about twice the size.

6. Gently press down the fermented dough by hand to discharge the gas inside.

7. Ferment for about half an hour again, take it out, sort out the desired bread shape according to your own preferences, and then wrap it with a layer of eggs.

8. Spread a layer of butter on the baking tray or pad it with tin foil.

Put the finished dough on the baking tray for final fermentation.

nine

In about half an hour, the dough is fermented.

Preheat the oven to 180 degrees, and fire it for about 23 minutes (adjust the heat according to skin color in the last few minutes).

I am the chef, hehe!