Ingredients: 500 grams of wheat flour.

Accessories: 250g of eggs and 8g of yeast.

Seasoning: 70g of sugar, 6g of salt and 30g of butter.

Bread practice:

1. Take a small bowl, put 10 ~ 15 ml of warm water at 30 ~ 35℃, and add appropriate amount of sugar to make 5% diluted syrup;

2. Add active dry yeast, stir evenly, stand for 5 minutes, and ferment the yeast liquid, which is higher than before;

3. Knock the eggs into the container, break them up, and add water to reduce the water consumption of yeast solution;

4. Adjust the temperature of the flour mixing water to 25 ~ 30℃.

5. Pour the flour into a container, slowly add the yeast liquid, the egg liquid and the vanilla powder, stir while adding, and roll with both hands;

6. Before the dough is basically blended, add butter and continue to knead thoroughly to form dough;

7. The sign of dough harmony is: take a small piece of dough and stretch it with both hands to form a smooth film;

8. Put it into a fermentation container. Touching it with your hands feels sticky, but it doesn't stick to your hands when you leave the dough, and the surface traces of the dough soon disappear.

9. Put the fermentation container at about 30℃ and ferment for about 2 hours until the dough swells and the surface sinks slightly.

10. Cut the yeast into 10 or 20 doses, knead them thoroughly one by one, and take a special mold or baking tray;

1 1. Brush a layer of base oil, put the blank in, and bake for about 15 minutes (you can brush a layer of egg liquid or spray a layer of water mist, or you can omit it).

12. The oven temperature is controlled at 220 ~ 240℃, and the baking tray is sent to the middle of the oven, so that it is heated evenly from top to bottom, and baked for 20 ~ 25 minutes (using primer first, then upper and lower fires, and then coloring the top surface, then using primer and baking until cooked).