material

Self-raising flour150g

Sugar 23 grams

Salt1.5g.

8 grams of milk powder (energy 2)

Yeast 2 g

8 grams of whole egg liquid

23 grams of butter

Milk (Energy 2) 70g

2 grams of egg liquid (bread brush)

The practice of butter and honey bread

Knead all the ingredients except butter. Don't touch salt and sugar. After kneading, add butter, knead (cut into pieces after softening), cover with plastic wrap, cover with a layer of wet cloth, and wake up for the first time to twice the size. I woke up on the heater for 2 hours, and I looked at the room temperature by myself, which was twice the original. )

After waking up once, exhaust, rub, rub, rub. Knead it to the size before getting up.

Divide evenly, roll into strips, roll up and let stand 10 minute.

Roll out a long strip, roll it up and let it relax 10 minutes. Repeat 2-3 times. Then modeling

After shaping, put it directly into a grinding tool or baking tray. Cover with plastic wrap. Put it in the oven. Put a bowl of hot water in the oven and wake up to 1.5 times the second time.

Take out, brush the egg liquid and preheat the oven.

170 degrees, 20-25 minutes. (Adjust the temperature according to your oven)

It's ugly, but it tastes good.