Main ingredients: 420 grams of bread flour, 180 grams of low-gluten flour.

Accessories: 60g butter, 24g milk powder, 5g salt, 94g fine sugar, 6g yeast powder, 90g whole egg liquid, 294g water.

1. Ingredients for starter: 210g bread flour, 90g low-gluten flour, 24g fine sugar, 6g instant dry yeast, 240g water. Mix the starter ingredients together. Finally, cover with plastic wrap and keep in a warm place.

2. Let the dough swell and then fall back, and the inside of the dough will look like a honeycomb.

3. Main dough: 210 grams of bread flour, 90 grams of low-gluten flour, 70 grams of fine sugar, 24 grams of milk powder, 5 grams of salt, 90 grams of eggs, 54 grams of water, and 60 grams of butter. Put the starter ingredients together with the main dough and ingredients except butter.

4. Start the kneading program for 30 minutes.

5. Add butter.

6. Knead until fully expanded and pull out the glove film.

7. Roll into a ball and place in a basin, cover with plastic wrap and leave to ferment in a warm place. Let it grow to 2.5 times its size.

8. Take out the exhaust. Divide evenly into portions of about 60g each, roll into balls and place on baking tray.

9. Ferment until doubled in size, then brush with a layer of egg wash. On a plate. Brush with a layer of egg wash.

10. Place in the preheated oven and heat up and down to 170 degrees for about 25 minutes. (Change the baking pan halfway)

11. Take out of the oven, let cool, and store in a fresh-keeping bag.