1. Mix bread flour, whole wheat flour, custard powder, yeast, sugar, salt and eggs.
2, slowly add warm water to start kneading, the dough is very sticky at first, and naturally it will not stick to your hands after coming out of the fascia.
3. Until the dough can be pulled out of the fascia.
4. Add butter and continue to knead well.
5. Arrange the kneaded dough and put it in a deep pot for fermentation, which is twice as large as the original.
6. Ventilate the fermented dough, divide it into three uniform small doughs, cover with plastic wrap and relax 10- 15 minutes.
7. Roll the proofed dough back and forth and keep the distance on the baking tray.
8. Cover all the formed bread embryos with plastic wrap for secondary fermentation, and then coat them with egg liquid.
9. When the oven is preheated to 180 degrees, heat it up and down, and bake it at 180 degrees until the surface is colored.
10, baked and taken out, finished.