Preparation materials: high-gluten flour170g, low-gluten flour 70g, yeast powder 3g, salt 3g and milk140g.

1, prepare all materials.

2, the milk is slightly heated, the yeast powder is dissolved in the milk, and it is still for 5 minutes.

3. Add high-gluten flour and low-gluten flour into the bread maker and stir the salt evenly.

4. After pouring warm milk, start the dough mixing program and knead it into smooth dough.

5. Put it in a container, cover it with plastic wrap, and put it in the oven for fermentation for 60 minutes until the dough is twice as big.

6. Divide the fermented dough into three parts, round it, cover it with plastic wrap and relax for 10 minute.

7. Take the dough and roll it long, roll it up from top to bottom, pinch it tightly, and knead it into bread embryos in turn.

8. After everything is done, put it in a baking tray, cover it with fresh food and put it into the oven, and ferment for 40 minutes.

9. Ferment the bread blank to twice its size and sprinkle some dry flour on it.

10, gently cut a few edges with a knife.

1 1, put it in a preheated oven and bake it at 180℃ for about 16 minutes.

12. Take it out of the oven, let it cool, and slice it for eating.