1.

Make the medium dough: Mix 245g of flour, 3g of salt and 3g of yeast together

2.

Pour in 100g of water and form a dough (no need to knead more), put it in a warm place and let it rise

3.

The dough should be doubled in size, and the internal structure should have a clear honeycomb shape.

4.

Tear the dough into small pieces and put them into a bread bucket

5.

Add 115g of flour, 50g of sugar, 1g of yeast, 95g of milk, and 25g of corn oil, then turn on the mixing function and mix for 2 times

6.

Pull the dough into 15 portions. Take out the dough, divide it into 15 portions, about 40g per portion, and roll them out in turn, cover with plastic wrap and relax for 15 minutes

7.

After relaxing, take a piece of dough and roll it out into a rectangle, pressing the bottom end to make it thin

8.

Roll it up from the top

9.

After rolling up, cut it in the middle

10.

Roll the dough in order to make the dough more stable.

After the rolls are done, place them on a non-stick baking sheet

11.

Place in the oven and put it in a small bowl of hot water for fermentation

12.

After the fermentation is complete, brush the surface with egg wash

13.

Preheat the oven to 170 degrees Celsius and place the baking sheet on the middle shelf and bake for about 15 minutes for the first color. Satisfaction can be (if the color is too early, you can cover the tinfoil), out of the oven and cooled to enjoy it!