Main dough: high flour 100g, low flour 50g, milk powder 10g, eggs 85g, water 10g, sugar 60g, salt 7g and butter 30g.
Decoration: 35 grams of butter and appropriate amount of sugar.
A detailed explanation of practice
1. Knead the Chinese herbal medicines into dough and ferment to 2-3 times the size.
2. Put all the main dough except butter into the mixing barrel, tear the medium-sized seeds into small pieces, and mix them together to form dough until there is a film (toaster for 20 minutes).
3. Add butter and stir until it is thin and thick (bread machine for 20 minutes).
4. Basically ferment to 2-3 times the size.
5. Divide the basic fermented dough into 50g/ piece dough with a scraper.
6. Roll the loose dough into an oval shape with a rolling pin, roll it into an olive shape from one side, tighten the joints and knead it into a length of about 20CM.
7. Ferment for about 40 minutes until the dough is twice as big.
8. Brush a layer of egg liquid evenly on the fermented dough and draw a knife in the middle with a sharp blade.
9. Squeeze out the melted butter and sprinkle with sugar.
10. Put it in the middle layer of the preheated oven, bake at 180 degrees 15 minutes, and then take it out.