The bread is made as follows:

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

1, prepare all materials.

2. Heat the milk slightly, dissolve the yeast powder in the milk, and stand still for 5 minutes.

3. Add the high-gluten flour and low-gluten flour into the bread machine 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. Roll out the dough, roll it up from top to bottom, knead it tightly, and knead it into bread embryos in turn.

8. After everything is done, put it in the baking tray, cover the fresh food and put it in 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 several edges with a knife.

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

12, oven-dried, sliced and eaten.