Ingredients: 300g of high-gluten flour, egg 1 piece, 80ml of water, 60g of sugar and 40g of butter. Accessories: 6 grams of yeast.

1, flour and dry yeast are fully mixed. First, beat the eggs in the bread maker, add water, then pour in flour and sugar, knead the dough for about 15 minutes, then add softened butter and start again. In order to speed up the process, you can beat the dough to half with a rolling pin, and then put it in the bread machine again until the fascia is kneaded.

2, fermentation to 2 times the size, poke a hole with your finger, not how to retract, it is ok, take out the exhaust, and evenly divide it into 12 small dough.

3. Relax for about ten minutes, roll it into pieces, roll it up, and then knead it with your hands to make a round dough with a smooth surface.

4. Leave enough space on the baking tray and put it in the oven for secondary fermentation. You can put a bowl of hot water in the oven, which will be more moist and better until the dough is fluffy to more than 2 times. The picture was pasted, but I forgot to take it when I put it on the baking tray.

5. Brush a layer of butter syrup and bake at 150 degrees 15 minutes. The temperature should be controlled according to your oven. If you draw too fast, lower the ignition temperature appropriately.

6. After baking, dry it until it is not hot, and put it in a fresh-keeping bag to avoid water loss.

7. If you like, you can also sprinkle some icing to make it taste better.