1, materials: flour 200g (of which 150 high gluten flour, 50g low gluten flour), sugar according to the taste of 24-40g, 35g eggs, 90g milk, yeast 6g, salt 3g, butter 16g.

2, with half of the flour, salt, oil other than the other ingredients mixed well.

3. Pour the rest of the flour and a pinch of salt into the mix, and when it's almost done, pour in the oil and knead the dough, leaving the oil in the bottom of the bowl for later.

4. Knead the dough on the counter until it forms a film. After many experiments, the quality of the flour plays a key role in whether the film comes out quickly.

5. Knead the dough on a smooth surface to prevent fermentation gas from escaping.

6, warm water with a lid to keep warm and moisturize the fermentation, the temperature of 40 degrees, that is, a little hot hands.

7, fermentation 60-90 minutes to double the size of the fingers lightly pressed dough fluffy and handprints will not play.

8, take out the dough and knead out the gas, then divide into five equal parts and gently roll into a ball, about.

9: Relax the ball for 5-10 minutes until it flattens out a bit. Flatten with a dough stick or your hands.

10: If you need to spread the sauce, you can do so at this point, then fold in half.

11: Roll out slightly.

12, roll up. If there is no sauce, it is also best to follow the same method of rolling a little, so that the fermented bread fiber will not be too long.

13, just now the oil bowl left the bottom of the oil touch the mold, the rolled dough petal-shaped into the mold.

14: Continue to ferment at 40 degrees Celsius in high humidity for 45 minutes - 1 hour, until the dough doubles in size. Brush the surface with egg wash, cover the mold with tin foil and place it in the fryer.

15. 180 degrees 18 minutes bread is cooked, remove the tin foil and bake at 150 degrees for 5-7 minutes to color the top.

16, the bread is very easy to take off the mold, a little cooler directly with a cup underneath a top can be released.