material

300g of high-gluten flour, 2 eggs, 5g of yeast powder, 3g of salt, milk 120g, evaporated milk 15g, 30g of milk powder, 40g of sugar and 30g of butter.

Method 1

1. All materials except butter are thrown into the bread machine and kneaded into smooth dough.

2. Cut the butter into small pieces, add it to the dough, and continue to knead it with a bread machine until it expands.

3. Take out the kneaded dough, put it in a steel basin, cover it with plastic wrap, and ferment it in a warm place to 2.5~3 times its size (room temperature fermentation is enough at present).

4. Take out the dough, exhaust it, divide it into six equal parts, rub each part into strips, cover it with plastic wrap and wake it up 15 minutes.

5. Take a piece of dough, roll it out, put bean paste at one end, and cut it into several pieces with a knife near the bean paste.

6. Roll it up from the end with bean paste.

7. Make all the bread embryos in turn and put them in a baking tray for final fermentation (plastic wrap is needed).

8. Brush the whole egg liquid on the surface after fermentation, and put two black rice as eyes at one end.

9. Preheat the oven 180 degrees, and bake the middle layer for about 20 minutes. (After coloring the surface, cover it with tin foil and continue baking. )