Main ingredients: 420g of bread flour/90g of whole wheat flour180g of eggs.

Adjuvant yeast (dry) 6g.

Seasoning salt 5g fine sugar120g milk powder 24g water 294g butter 72g.

Bread making

Yeast head material: bread flour 2 10/0g, whole wheat flour 90g, fine sugar 24g, dry yeast 6g and water 240g.

Main dough material: bread flour 2 10/0g, all-round flour 90g, fine sugar 96g, salt 5g, milk powder 24g, eggs 90g, water 54g and butter 72g.

1. Mix the raw materials in the starter one day in advance, put them in the refrigerator for cold storage, and take them out the next day to see that they are honeycomb-shaped, and mix the fermented starter with other materials except salt-free butter in the main dough.

2. Knead until the surface is smooth, add butter and knead until the expansion stage (I use a bread machine to operate the kneading process, press the "kneading" program for 20 minutes, and stop pressing the kneading program again 10 minute).

3. Put the kneaded dough in a warm place for basic fermentation until it is twice as big as before.

4. Divide the basic fermented dough into 9 parts on average, and put the shaped dough on the baking tray for final fermentation (the baking tray I use is 28*28 square baking tray).

5. After the final fermentation, put it in the middle layer of the preheated oven, and fire it at 180 degrees and fire it at 200 degrees for about 30 minutes.