Here is a basic recipe, which can be made into an ordinary set meal or something.

The formula is high-gluten flour 85, low-gluten flour 15, sugar 5, butter 8, eggs 8, milk powder 3, salt 1.5, dry yeast 1.5, bread improver 0.3 (optional) and water 58.

All units are grams, and you can double the raw materials according to the amount you make.

First, the yeast was soaked in warm water at about 37℃ for about 10 minute.

Mix all the ingredients except butter and salt, pour in yeast and water, knead slowly into a ball and knead for a few minutes.

Then add butter and salt to continue kneading the dough, repeatedly squeezing, stretching and folding the dough until it is smooth. Cut a small dough and knead it into a ball. After flattening, stretch around. When the dough can be drawn into a translucent film without breaking, the dough is kneaded. If the dough is not kneaded to this extent, the bread will easily fail in the end.

After the dough is kneaded, it begins to ferment basically. The optimum temperature is 26-28℃, and the fermentation time is about 2 hours. If the temperature is low, it will be extended appropriately. Let the dough swell and poke a hole in the dough with your finger dipped in flour. If the size of the hole is basically the same after your finger is taken out, it will ferment.

After the fermentation is completed, plastic surgery begins.

Then the final fermentation is carried out, and the final fermentation requires a temperature of 38℃ and a relative humidity of 70-80%. After fermentation 1 to 2 hours, baking will begin.