Ingredients: high gluten flour 200g, low gluten flour 80g, milk 170g, egg 15g.

Accessories: 5 grams of yeast, 40 grams of sugar, 28 grams of butter, and an appropriate amount of egg liquid.

Production process:

1. Knead all materials except butter until smooth, then add butter and knead until a film is formed, which is not easy to break.

2. Put it into a container for fermentation, and ferment at about 28 degrees for one hour until it is twice as big.

3, fermented dough, divided into three equal parts of dough, covered with plastic wrap, proofing 10 minutes.

4. Roll it up, roll it up. Wake up 10 minutes.

5. Roll it up again and repeat it twice, so that the dough can be better placed in the toast box.

6. It is best to put the dough in toast box and toast box, so that it can be full when fermented and the toast will look good.

7. Put a plate of steaming water in the oven, close the oven door and make the final fermentation, about 40 minutes to 1 hour.

8. Brush the egg evenly.

9. Preheat the oven 180 degrees, fire up and down, bottom floor, 30 minutes.

10, delicious bread from the oven

13. Slice when it is not hot.

14, according to personal preference, you can put on sweet jam or not, so a delicious, simple and nutritious breakfast is ready.