300 grams of medium gluten flour

Yeast 3 g

Pure milk100g

Egg white 80g

Corn oil18g

Sugar 45g

3 grams of salt

Primary difficulty

Time 45 minutes

Taste sweet

Craft baking

Practice steps

1.Put the egg white, milk, sugar and flour into the bread machine, start the default program to start the dough mixing, take about 5 minutes to form the dough, terminate the program and let the dough stand for 30 minutes. After that, sprinkle yeast evenly around the dough, start the default program or a separate kneading program to start kneading. After the yeast is completely dissolved (no yeast grains are visible), sprinkle salt evenly around the dough, continue kneading for 5 minutes, and then prepare to drain oil.

2. Softened butter can be put in all at once, and vegetable oil such as corn oil and salad oil should be put in three times, with an interval of about 3-4 minutes. You can start to check the degree of dough about 20 minutes (in the case of butter 17 minutes) from the first oil discharge: pull a small piece of dough and carefully hold it thin, and the thin part will crack a small hole. The smooth edge of the hole means that the dough has reached a complete stage and the dough is terminated.

3. Start the fermentation process (natural fermentation can also be carried out at high room temperature). When the dough is 2.5-3 times larger, stick a deep hole in the middle of the dough with powder on your finger, and the dough will neither rebound nor collapse, which means that the fermentation is completed. Start the default program to start dough venting, stop the program after 10 seconds and let it stand for 10 minutes, take out the dough and divide it into two pieces with the same size, roll them into cow tongues respectively, and roll them up from top to bottom.

4. Take out the stirring blade, discharge the two rolled dough into the bread bucket, start the fermentation procedure (or natural fermentation), and start the baking procedure when the dough is twice as high (about half a bucket depth), which takes about 35 minutes.

5. Immediately after baking, take out the oven and demould it. Put the bread in a fresh-keeping bag and seal it. If there is an oven, it is recommended to put it in the oven (close the door) when the bread is dried slightly higher than the hand temperature, and then seal it after it is completely cooled.