Bread flour

420g

Low gluten flour

180g

Sugar

120g

Yeast

6g

Water

294ml

Salt

1/2 tsp

Milk powder

24g

Eggs

90g

Butter

72g

Accessories

Surface decorative melted butter

Amount

Steps

1. Weigh the ingredients in the leavening head and put them together, (Bread flour 210g, low-gluten flour 90g, sugar 24g, yeast 6g, water 240ml).

2. Mix well with chopsticks. Take plastic wrap to cover and put in a warm place to ferment.

3. Fermentation up and then back down to the internal honeycomb pick up the sound of bubbles rupture can be.

4. Put the leavened head into the bread machine barrel.

5. Put all the ingredients of the main dough except the butter into the bread machine barrel, select the dough fermentation program to start making the dough (210g of bread flour, 90g of gluten flour, 96g of sugar, 1/2 tsp of salt, 24g of powdered milk, 90g of egg, 54ml of water, 72g of butter).

6. The last 10 minutes of mixing and putting in the butter and the end of the dough, into the fermentation state.

7. Fermentation is complete, the dough swells.

8. Take out the dough and put it on a board. Divide into 6 portions and immediately roll the dough into strips.

9. Then roll long and fold in half.

10. Free family whole five ring shape, I just tie a knot to finish.

11. The whole shape of the bread rows into the baking dish brushed with oil.

12. Put in a warm, moist place for the second fermentation 40 minutes, no fermentation box, directly in the oven with a bowl of boiling water fermentation.

13. When the fermentation is complete, remove the bread from the oven and preheat the oven.

14. Oven 180 degrees for 30 minutes, the first 20 minutes, the baking sheet on the middle layer, the last 10 minutes on the lower layer, to avoid excessive coloring.

15. Melt the butter in warm water.

16. Remove from the oven, immediately brush with a layer of butter, cool and serve.