A Flour 25KG (25000g)\x0d\A Sugar 4.5KG (4500g)\x0d\A Improver 0.125KG (125g)\x0d\A Yeast 0.2~0.25KG (200-250g)\x0d \ABaked milk powder 0.75KG (750g)\x0d\\x0d\BEgg 2KG (2000g)\x0d\BWater 13-15KG (13000-15000g)\x0d\\x0d\CSalt 0.25KG (250g)\x0d\ \x0d\D Butter 2.5KG (2500g)\x0d\\x0d\Steps:\x0d\1. Put all ingredients A into the mixing bucket and stir slowly for about 1 minute. \x0d\2. Add ingredient B, stir slowly for about 3-4 minutes, then turn to fast stirring for about 4-6 minutes. \x0d\3. Add ingredient C, stir at slow speed for 1-2 minutes\x0d\4. Add ingredient D, stir at slow speed for 2-3 minutes, then stir quickly for about 6 minutes\x0d\5. Turn to slow speed, gluten is complete To expand, push out the dough. \x0d\6. Dust the counter with flour, place the dough on the counter, cover it, and let it ferment for about 30 minutes. \x0d\7. Divide the dough into required sizes, cover, and rest for about 20 minutes\x0d\8. Shape and arrange the dough. \x0d\9. Final proofing: temperature 38`C, humidity 85%, let it rise to 2-3 Double the size\x0d\10. Decorate and bake in oven 11. Cool and package. \x0d\\x0d\ Several control points, \x0d\1. In summer, the room temperature is relatively high. It is best to use ice water. \x0d\2. Salt, which is the timing of adding ingredient C, is when the dough has been folded into a ball. There is no visible dry powder, \x0d\3. Butter is added later. The best time to add it is when the gluten has expanded to 60%, that is, the surface of the dough looks a little smooth. Pull the dough with your hands, but you have to use force to break it. time. \x0d\4. When the gluten has completed expansion, the surface of the dough will be smooth and non-sticky. Picking up a small piece of dough with your hands can form a uniform film. When it is broken, the crack will be smooth and there will be no burrs. \x0d\5. Step 6 in the step-by-step process can be ignored and go directly to step 7. After the dough comes out of the dough vat, it can be directly divided into the required sizes. \x0d\6. If you want to make the bread dough softer, you can replace half of the water in it, and then add pure milk equivalent to the amount of water replaced. \x0d\\x0d\Recipe for a large bakery. For reference only, the moisture content depends on the quality of the high-gluten flour. Generally speaking, the better the quality of the flour, the more water can be added and the higher the yield will be.