Steps:
1, high-gluten flour, milk powder, salt, powdered sugar and yeast, and mix well;
2. Beat the eggs+milk and add the flour that has just been stirred;
3. Stir with chopsticks into a flocculent shape, and the chef will knead the dough at a low speed;
4. Knead the dough to an expanded state and add softened butter;
5. The chef can easily pull out the glove film by stirring for about 10 minute in the fourth gear of the medium and high speed;
6. Cut into 3 parts without fermentation;
7. Knead the circle, roll it into a tongue with a rolling pin, and roll it over into a tongue;
8. Cover with plastic wrap and relax for 15 minutes;
9. Gently press the exhaust, and then roll up both sides;
10, put the rolled dough into toast box;
1 1, preheat the oven to 50 degrees, turn off the fire, add a cup of hot water to increase the humidity, and ferment for one hour;
12, fermented to the original size of 1.5 times, covered with toast, 150 degree oven for 35 minutes;
13 after baking, put it on the shelf to dry and slice.