Main ingredients

High-gluten flour

250 ??grams

Milk

75 grams

100g

Accessories

Protein

16g

White sugar

35g

Yeast

2g

Salt

2g

Whole egg liquid

Adequate amount (brush the surface)

Powdered sugar

Adequate amount (sprinkle the surface)

Egg white

19 grams

White sugar

6g

Swallow yeast

1g

Steps

1. Put all the ingredients for the medium-sized dough into the bread machine and follow the dough mixing program.

2. Knead the dough into a ball without kneading out a thin film.

3. Place the dough in a bowl, cover with plastic wrap, and refrigerate for 17-24 hours.

4. The fermented dough is about 2 times the original size.

5. Tear the fermented dough into small pieces, add the main dough ingredients, and press the dough program button.

6. Knead the dough to the expansion stage, that is, you can pull out a large and slightly thin film.

7. Knead the dough to deflate it and let it rest for 10 minutes.

8. Divide the dough into 12 equal parts, roll into balls and let rest for 10 minutes.

9. Knead the risen dough again to deflate the air, roll it into a ball again, place it into the baking pan one by one, and place it in a warm place for secondary fermentation.

10. In about 40 minutes, the dough will rise to about 2-3 times its original size.

11. Lightly brush the surface of the dough with egg wash.

12. Preheat the oven to 180 degrees, middle layer, and bake for about 15 minutes.

13. Look~~the little meal bag has grown into a little fat person~~

14. Immediately remove the bread from the mold after it comes out of the oven.

15. Sprinkle powdered sugar on the surface of the bread and wait until it cools before eating.