Formula: 320g high-gluten flour, 80g low-gluten flour, 230g milk, egg 1 piece, 20g milk powder, 45g fine sugar, 5g salt, 4g high-sugar tolerant yeast and 40g butter.

Exercise:

1. Put all materials except butter into a basin, melt the yeast with water, stir until there is no dry powder, add butter, and stir until the butter is absorbed.

2. Cover with plastic wrap and refrigerate and ferment for one night, 12- 14 hours, and ferment to twice the size, and the fingers will not retract.

3. Take out the dough from the refrigerator and heat it at room temperature for 20 minutes.

4. Take out the dough, press and exhaust, and divide it into 16 small portions.

Do not relax, directly round, put into a mold, add a pot of hot water in a 32-degree oven, and ferment until the size is 1.5 times.

5. Preheat the oven, bake the middle and lower layers at 170℃ for 20 minutes, and cover them with tin foil after satisfactory coloring. Sprinkle milk powder after taking out the furnace, demould, and keep it sealed when there is residual temperature.