1, egg white yellow separation, egg white and milk, the ratio of total liquid to flour is 75/ 100. Add salt and sugar, stir at low speed for 2 minutes, add yeast, stir for 5 minutes, add butter, stir at low speed for 2 minutes, and then turn to high speed 10 minute to form a film.

2. Knead it, take it out, set it, cover it with plastic wrap and ferment it to twice its size at room temperature.

3. After the dough is exhausted, divide it into 10 small portions and cover it with plastic wrap 10 minutes.

4. After waking up, roll it into a water drop and wrap it in butter.

5. Wrap the bowl up in the oven and heat the water for two rounds.

6. Brush the separated egg yolk evenly to the surface, and grind the powder salt to the surface with a grinder, and the salt block is better.

7. Preheat the oven 180 degrees and bake for 20 minutes.