Raw materials:
500g of flour, 70g of sugar, 250ml of eggs, 7.5g of active dry yeast, 6g of refined salt, 30g of butter and a little vanilla powder.
Practice steps:
1. Take a small bowl, put 10 to 15 ml of warm water with 30-35 degrees, add appropriate amount of sugar to make 5% diluted syrup, add active dry yeast, mix well and let stand for 5 minutes;
2. Beat the eggs in the container, break them and add water. The amount of yeast liquid should be reduced by adding water, and the temperature of mixed flour water should be 25 to 30 degrees;
3. Pour the flour into a container, slowly add the yeast liquid, the egg liquid and the vanilla powder, stir while adding, and roll with both hands;
4. Before the dough is basically blended, add butter and continue to knead thoroughly to form dough;
5, take a special mold or baking tray, brush a layer of base oil, put it into the blank, and simmer for about 15 minutes;
6. The oven temperature is controlled at 220-240 degrees, and the baking tray is sent to the middle compartment of the oven, heated up and down evenly, and baked for 20-25 minutes.