1, preparation materials: 40g of milk, 60g of water, 30g of eggs, 5g of condensed milk/kloc-0, 3g of salt, 30g of fine sugar, 3g of yeast, 220g of high-gluten flour, 30g of whole wheat flour and 35g of butter.

2. Weigh all the materials for standby, and put other materials except butter into the bread machine to knead into smooth dough.

3. Add butter and continue to knead to the complete stage.

4. You can pull out a large piece of film by hand.

5. The kneaded dough is fermented at room temperature for about 2 hours, and the fermentation is completed when the finger is dipped in flour and the hole is not retracted.

6. The fermented dough is vented.

7. Divide into three parts, knead round, and relax for 10 minute.

8. Relax the dough, exhaust it again and roll it up from top to bottom. Relaxation again 10 minutes. After relaxation, roll it out again as shown in the figure.

9. Roll up from top to bottom and pinch the edges. Put it into a mold for secondary fermentation, and preheat it in an oven 160℃.

10, secondary fermentation until the mold is nine minutes full.

1 1, put in the oven, 160 degrees for 40 minutes. It can be demoulded after being discharged.