1, the water absorption of flour is different, if you are not sure, don't add water, egg and butter at once, slowly adjust to the right amount.

2. Problems during the fermentation process and excessive humidity on the surface of the dough can also be sticky.

3, uneven kneading, the ingredients are not well mixed, will also be sticky.

Method of production

Materials: 400g of high gluten flour, 200g of milk, 45g of granulated sugar, 50g of egg, 4g of salt, 4g of yeast, 30g of butter

1, put all the ingredients except for the butter into the bread bucket, start the dough program.

2. When the program is finished, add the butter and continue kneading.

3. Knead until you can pull out a thick film, i.e. the expansion stage.

4: Cover with plastic wrap for one fermentation.

5: Ferment until double or half the original volume, and the finger dipped in flour to poke holes without shrinking or bouncing back.

6: Remove the dough from the oven, squeeze to deflate, then divide into equal pieces and shape into rounds.

7: Place the dough on a baking sheet, cover with plastic wrap, and let rise for a second time.

8: Let rise until double in size.

9, into the upper and lower tube preheated 180 degrees Celsius in the middle of the oven, baking for about 20 minutes, baking until the surface of the golden brown.

10, baked bread removed, directly to eat can be.