Ingredients: 340g bread flour, 140g low-gluten flour, 20g milk powder, 94g fine sugar, 5g high-sugar resistant yeast, 6g salt, 55g butter. Accessories: 192g warm water, 72g egg liquid, 30g water.

Gram 1. Make the starter first and dissolve the yeast in warm water.

2. Pour in the flour and mix evenly without any dry powder.

3. Cover with plastic wrap and ferment in a warm place until 4 times in size and the inside becomes honeycomb-shaped.

Because the room temperature was not high that day, I put the starter in the oven and fermented it for about 90 minutes.

4. Pour the fermented starter and the egg liquid, water, sugar and salt in the main dough into the bread barrel.

5. Pour in milk powder and flour.

6. Put the bread bucket into the bread machine and cover the bread bucket with the anti-splash lid to prevent flour from splashing out and soiling the bread machine during kneading.

Select the bread machine's kneading program for 10 minutes.

7. After the first dough kneading is completed, add the butter cut into small pieces and continue to select the dough kneading program for 18 minutes.

8. The kneaded dough can be pulled out into a thin film, and the dough remains in the bread barrel to ferment to double its size.

The fermentation temperature should not exceed 30 degrees.

9. Divide the fermented dough into 6 parts, press lightly to deflate, roll into a round shape, and cover with plastic wrap.

10. Roll each portion into a rectangular shape.

11. Roll it up from top to bottom and pinch it tightly.

12. Roll it into a 60 cm long strip and connect the two ends.

13. Use your right hand to fix the folded place, and your left hand to roll the dough into a twist.

14. Tuck the tail into the folded circle and press it underneath.

15. Place the prepared bread dough in a square non-stick baking pan.

16. Put it in the oven and use the fermentation setting of the oven to ferment for about 40 minutes. Brush a layer of egg liquid on the surface of the fermented bread (you can also brush butter liquid at the end of baking). 17. Put it in the preheated bread.

Bake in the oven at 170 degrees for about 30 minutes.

When coloring the surface, cover it with tin foil in time.

After baking, take out the bread and let it cool. Place the uneaten bread into a plastic bag and store it at room temperature.

18. Finished product.