Ingredients

A) First Fermentation:

1. High Gluten Flour - 210g

2. Water - 120g

3. Yeast - 1 teaspoon

4. Sugar - 1/2 Tablespoon

B) Second Fermentation:

1. 1. flour - 100g (or 60g of high gluten flour + 40g of low gluten flour)

2. sugar - 1 tablespoon

3. yeast - 1/2 teaspoon dissolved in 1 tablespoon of water

4. powdered milk - 2 tablespoons

5. egg - 1

6. cream or butter - 30g

Methods

1. Put all the ingredients of A) into a mixing cup.

2. Break the fermented dough into several small balls, add the ingredients of B), turn on the machine, and mix at a slow speed for 30 to 45 seconds until a dough is formed.

3. Once again, break the dough into smaller pieces, turn the machine on and mix on slow speed for 30 to 45 seconds until a dough forms.

4. Take out the dough, roll it out, cover it and let it continue to rise for 15 minutes.

5. Divide the dough into 8-10 small pieces, roll them out and let them rest for 10 minutes.

6. Place the dough on a lightly buttered baking sheet and let rise at 28-30°C for 60-80 minutes, or until more than 2.5 times its original size. After that, spread a layer of egg wash and decorate it, then bake it in the preheated oven at 180 degrees C for 8 to 10 minutes.

Please refer to the Sweet Bread Embryo-Soup Method for the process pictures. (The actual process pictures will be uploaded later.)

Tips

1. If you choose to knead the dough by hand, the ingredients are the same, but the difference is that you are replacing the machine's labor with one almighty hand. Be patient and knead slowly. The second kneading takes about 30-45 minutes of labor until the dough has completed its stretching phase and a complete film has been successfully pulled out.

2. If you are using a bread machine, the first time you knead the dough, it will take about 3 minutes to form a ball of flour. Allow the dough to rise in the bread machine for 90 to 120 minutes, then add the B) ingredients and start the kneading program.