25g of high-gluten flour, 3g of fine sugar, 3g of refined salt, 15g of milk powder, 152g of milk, 3g of high-sugar tolerant yeast, 2g of butter and 3g of eggs

Cooking steps:

1. Pour milk and egg liquid into the bread barrel in turn, diagonally pour sugar and salt, and add milk powder and flour. Different types of bread makers will have different dough mixing time

2. At the end of the first dough mixing, add butter cut into small pieces and continue to choose dough mixing for 18 minutes

3. When the dough is mixed to the complete stage, the glove film can be stretched out

4. Divide the dough into 7 equal parts, each part is about 72g, roll it round, and cover it with plastic wrap to prevent air drying

5. Cover each one with plastic wrap again

7. Roll the dough into more than 3 centimeters long

8. Roll it up and put it in a 3-gram toast box. A 3-gram toast box can put four bread embryos, and I will put the remaining three bread embryos in a pound cake mold (if you use a 45-gram toast box, divide the dough into three parts and follow the same steps) < Take out the bread embryo after 7 or 8 minutes of fermentation, and brush the surface with a layer of whole egg liquid

1. Put it in the bottom layer of the oven that has been preheated to 17 degrees and 185 degrees, and bake it for about 3 minutes. When it is baked for 1 minutes, the surface is seriously colored, so you can cover it with tin foil to prevent it from being excessively colored. (The actual baking temperature depends on the temper of your own oven. If you have the same model as mine, you can refer to this temperature.)

11. After baking, take out the bread, shake out the hot air, and pour it on the drying rack to cool it. Put the uneaten bread in a fresh-keeping bag, tie the bag tightly, and store it at room temperature.

Cooking tips:

When buying flour, it is mainly based on the moisture content, moisture content, moisture content, moisture content, moisture content, moisture content, moisture content, 1. Moisture content: the flour with normal moisture content has a smooth feeling when squeezed by hand, and the resistance of reaching in is small, and it will fly when patted; Flour that is moist and contains a lot of water is tangible and not easy to disperse. The resistance of hand insertion is large, and there is a sense of fever inside, which is easy to mold and agglomerate. 2. Color: The whiter the flour, the higher the processing accuracy, but the lower the vitamin content. If it is kept for a long time or gets wet, the color of flour will deepen, which shows that the quality will also decrease. 3. Gluten: After water conditioning, the higher the gluten content, the better the general quality. However, if the quality of gluten is too high, other ingredients will be reduced accordingly, and the quality may not be good. 4. Freshness: Fresh flour has a normal smell and a light and clear color. If there is a rotten smell, musty smell, dark color, black or caking, it means that the flour has been stored for too long and has deteriorated.