High-gluten flour 200g

Dry yeast 4g

Fine sugar 20g

Salt 3g

Milk powder 10g

Butter 20g with salt

Egg white 20g

Water 100g

Egg white decoration

Recipe Directions

1. Put the ingredients (1) into a bowl, mix well, make a crater in the flour, pour in the water and egg mixture and mix to form a dough, knead until the dough is smooth, add in the butter cut into small pieces and knead until it reaches the extended stage, cover with plastic wrap and carry out the basic fermentation for about 60 mins

2. Ferment until the volume of the dough becomes 2 to 2.5 times

3. Take out the dough and divide it into 6 equal portions, then roll out to a rounded shape, covered with plastic wrap, to form a ball. Cover with plastic wrap and let rise for 10 minutes

4. Knead the dough with both hands and shape into a large to small rod

5. Roll out with a rolling pin into a triangle shape, about 30 cm long

6. Starting from the large end, gently roll up the dough

7. When finished, place on a baking sheet, end down, and let rise again for about 30 minutes covered with plastic wrap

8. >8. When the volume becomes 1.5 to 2 times, take it out and brush the surface evenly with egg wash. Preheat the oven 200 ° about 13 minutes to bake

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Recipe Tips:

(1) the shaping of the bread is being drilled, the three small shapes of this bread rolled out when you want to gently tug on the side of the rolling side so that it is easy to shape

(2) do not roll the roll is not too tight, naturally rolled over the past on the line, so that the The bread can only be molded when you take the test