250g high gluten flour, 50g medium gluten flour, 170g milk, 36g egg white, 30g butter, 15g milk powder, 15g condensed milk, 60g sugar, 1/4 teaspoon salt

Supplementary Ingredients

1 egg yolk, 1 tablespoon of water, 1 tablespoon of butter, 8g fresh yeast

Steps

1. In addition to butter, first put the milk, fresh yeast, egg white, salt, sugar, condensed milk into the bread machine, then put the milk powder and 2 in the flour, start the dough program and knead for 15 minutes, the dough to form a gluten network can be pulled out of the rough film.

2. Put in the butter that has been softened and cut into small pieces.

3. Start the dough program again and knead the dough for about 25 minutes to pull out a transparent film, reach full extension and enter the fermentation stage, the entire dough program **** 90 minutes.

4. Until the dough is fermented to 2-3 times its original volume.

5. Take out the fermented dough, divide it into 10 equal parts and roll them out.

6. Take a dessert and roll it into a long tongue shape.

7. Roll up the dough from the top down and pinch at the interface.

8. Roll out all the blanks.

9. Roll again into long strips with pointed ends.

10.Pour a little vegetable oil into a deep baking dish and brush well.

11.Arrange the breadsticks one by one in the baking dish.

12. Cover and allow to rise until the bread cubes are 2-3 times their original size.

13. Add water to the egg yolks.

14. Stir well.

15. Use a brush to brush the egg yolk mixture onto the surface of the bread blanks.

16. Put the baking sheet into the lower part of the preheated oven and bake at 170 degrees for 30 minutes at top and bottom heat, unmold immediately and place on a baking rack, brush the surface with a layer of melted butter.