40 grams of sugar, 3 grams of butter, 25 grams of milk, eggs 1 15 grams, high flour 1, 300 grams of yeast powder, 8 grams of butter, 30 grams of sugar and an appropriate amount of egg liquid.

working methods

1 According to the usual kneading method, all the materials are kneaded into dough with a bread machine, and then the dough is fermented for 1 hour, and the dough is fermented to 2.5 times the size.

2 Vent the dough and divide it evenly into 8 parts.

3 After rounding, cover with plastic wrap and relax for 15 minutes.

4 flatten a piece of loose dough and roll it into an oval shape with a rolling pin.

Turn the oval over and roll it up from top to bottom.

6. Tightening, pinching, shaping into olive shape, and putting into a baking tray for secondary fermentation. Put it in the oven, preheat it for 1 min, then turn off the power and put a bowl of boiling water in the oven.

7 Ferment to twice the size, take out the dough and brush the surface with egg liquid.

Cut a hole in the top of the dough with a knife.

9 Fill the cut holes with softened butter (each dough is close to 4g).

Sprinkle a layer of white sugar on 10, put it in a preheated oven, and bake the middle layer at 180 degrees for about 20 minutes until the skin is golden.