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

Supplementary ingredients: 192g lukewarm water, 72g egg wash, 30g water

1, first, do the leavening, with lukewarm water to dissolve the yeast.

2, pour in the flour, mix well, no dry powder.

3. Cover with plastic wrap and place in a warm place to ferment until 4 times the size, with a honeycomb interior. Because the room temperature was not high that day, I put the leavened head in the oven and fermented it on the fermentation setting for about 90 minutes.

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

5: Pour in the powdered milk and flour.

6. Put the bread drum into the bread machine and put on the splash-proof lid of the bread drum 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: Roll each portion into a rectangle.

11: Roll up from the top to the bottom and pinch tightly.

12: Roll into a 60cm strip, with the ends joining.

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

14: Tuck the end into the circle at the fold and press it underneath.

15: Place the finished loaf in a square non-stick baking dish.

16: Place in the oven and let rise for about 40 minutes. Brush the tops of the bread with egg wash (you can also brush them with butter wash at the end of the baking process)

17: Preheat the oven to 170 degrees Celsius, and bake for about 30 minutes. Cover with tinfoil as soon as the top is colored. At the end of baking, take out the bread and let it cool. Put the unconsumed bread into a plastic bag and store it at room temperature.

18, finished.