260 grams of high-gluten flour, low-gluten flour 1 15 grams.

Accessories:

Yeast (dry) 4g, milk 150g, egg white 65g.

Seasoning:

Salt 4g, sugar 35g, honey 55g, butter 25g, olive oil 1 teaspoon, water 1 teaspoon.

1. Mix yeast, milk, egg liquid, sugar, salt and honey evenly, pour in high flour and low flour, knead into smooth dough, add softened butter, and continue to knead until the gluten swells.

2, round into the pot for basic fermentation to double the size, poke it with your finger, not rebounding quickly or sinking.

3. Take out the dough, exhaust it, divide it into 10 pieces, round it, and ferment it for 15 minutes.

4. Take a dough, knead it into a long strip, flatten it, roll it out from the middle to both ends, and press the bottom edge thin.

5. Roll it up from top to bottom, pinch it tightly, separate everything from the middle, and put it in an oiled baking tray at regular intervals, with the section facing down.

6. Ferment for the last time to double the volume.

7. Mix honey, olive oil and water to make honey water.

8, 170 degrees, after baking, take it out and brush it with honey water, and then bake it until the color is uniform, about 15 minutes.