Materials:

High gluten flour: 250g

Yeast: 3g

Sugar: 50g

Eggs: 1

Milk: 20g

Water: 80 grams

Salt: 2g.

Butter: 50g

Exercise:

1, except butter and salt, all materials are mixed together and kneaded into coarse thick film, and the glove film is further kneaded by adding butter and salt;

2. Continue to put the dough in the basin and let it stand for 30 minutes, and seal it with plastic wrap to prevent the epidermis from drying;

3.30 minutes later, divide the dough into three pieces evenly, knead it into a round shape, exhaust it, roll it into a tongue with a rolling pin, roll it up and put it into a toast mold;

4. Ferment the dough for about 1 hour until the mold is eight minutes full, put it in the oven and bake it at 170℃ 15 minutes, then cover it with tin foil (if the mold cover is covered, this step is omitted) to prevent the skin from being too heavily colored, and bake it for another 20 minutes.