Steps:
1, high-gluten flour, milk powder, salt, powdered sugar and yeast, and stir evenly;
2. Beat the eggs+milk evenly and add the flour just stirred;
3. Stir with chopsticks into a flocculent shape, and the chef will knead the dough at low speed;
4. Knead the dough to an expanded state and add softened butter;
5. The chef can easily pull out the glove film by stirring in the middle and high speed for about 4 minutes 10;
6. Cut into 3 parts without fermentation;
7. Knead the circle, roll it into a tongue with a rolling pin, turn it over and roll it into a tongue;
8. Cover with plastic wrap and relax for 15 minutes;
9. Gently press the exhaust, and roll it up on both sides again;
10, put the rolled dough into the toast box;
1 1, turn off the preheating oven at 50 degrees, add a cup of hot water to increase the humidity, and ferment for one hour;
12, fermenting to the original size of 1.5 times, covering the toast, and oven 150 degrees for 35 minutes;
13 after baking, put it on the shelf and slice it.