Ingredients?

160-170 grams of milk

1 egg (about 60 grams)

20 grams of corn oil

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300g high-gluten flour

2g salt

20g sugar

3g yeast

1. Preparation Ingredients

2. Put the milk, eggs, corn oil, and high-gluten flour into the bread barrel in sequence. Put the salt and sugar in the two corners respectively. Dig a hole for the yeast and bury it.

3. Start the custom kneading program of the bread machine for 20 minutes

4. Start the dough rising program for 1 hour and 30 minutes for basic fermentation.

5. The dough will rise to 2.5 times its size. Use your fingers to dip your fingers in flour to poke holes. It will be fine if it does not spring back.

6. Take out the dough from the bread barrel, deflate it, and divide it into 3 equal parts.

7. Roll the dough into a ox tongue shape.

8. Cover with plastic wrap and let it rest for 15 minutes.

9. Roll it up again.

Discharge into the bread machine bucket,

10. Start the special yogurt function for secondary fermentation.

11. Ferment until nine minutes full.

12. Start the custom baking program for 40 minutes, and brush with egg liquid or honey water 5 minutes before the end.

13. Immediately after baking, turn it upside down and take it out, let it cool, then slice it and put it in a fresh-keeping bag for storage.