2. First, melt the yeast powder with a small amount of warm water, add bread flour, eggs, sugar, salt and butter, mix well, add milk and make dough into a soft ball. The amount of milk should be properly controlled, and the hardness of the flour should be appropriate.
3, the dough should be slightly softer, so that the baked bread is soft. Knead the dough until the film can be pulled out.
4. Cover the dough with plastic wrap and make it twice as big as the dough.
5, knead the dough again, discharge the gas inside, and knead it until the surface is smooth.
6. Divide the dough into small dough of appropriate size, make it into the required shape, put salad oil on the baking tray, put it in the baking tray, and turn the electric oven to the fermentation stall for 15 minutes.
7. The fermentation time is based on the fact that the dough is doubled. It can be naturally fermented without fermentation function, and a layer of egg liquid is brushed after fermentation.
8. Turn on and off the electric oven 160- 180 degrees, preheat for 3 minutes, and put it in the middle layer of the oven for 15 minutes regularly.
9. Observe the surface of the bread after baking 10 minutes. If the color does not turn yellow, raise the temperature of the fire appropriately, and pay attention to the observation until the color you are satisfied with is baked and then baked.