First, medium-sized dough

High gluten flour 180g, dry yeast 3g, milk powder 15G, whole egg (56G), yolk (25G) and milk 50g.

Second, the main dough

70g of high-gluten flour, 35g of sugar, 3g of salt, 30g of water and 25g of butter.

Reminder: The water quantity is for reference only. Please don't add it all at once. Gradually add according to the dough state.

Production process:

1. Mix the ingredients evenly, knead them into dough (it doesn't need to be smooth, just uniform), and put them in a warm place for fermentation until they are 2-2.5 times larger.

2. Break the medium-sized dough into small pieces, and mix with the dough ingredients to knead into dough.

3. Start pressing the dough (if the dough press is small, you can divide the dough into 4 pieces. Batch rolling)

Knead the dough until the thickness is less than 1CM, and adjust the dough press to the widest position 1. Put the dough into the dough press, press it once, roll it up, flatten it, and press it again. Or use the folding method, fold both sides to the center line like a quilt after pressing, and finally fold them along the center line. The method of rolling and folding is used alternately. Press 15 times at least.

4. Separate the pressed dough and wind it into a circle. Divide according to the size of 50G. Cover with plastic wrap and let stand for 20 minutes.

5. Take out the dough after standing, and you will find that the dough is much looser and the surface is shiny. At this time, flatten it slightly with a rolling pin, and then pass it through the machine once with a dough press, that is, the dough is oval.

6. Roll up the oval dough, put it in a baking tray and arrange it evenly.

7, temperature 38, humidity 80% for the final fermentation. To twice the size.

8. Take out the baking tray and coat it with a layer of egg white.

9. Preheat the oven 180 degrees and bake for 20 minutes. In the last few minutes, it may be necessary to cover with tin foil to control the color depth.

10, ok

This answer was recommended by Cai Hongling, an expert in healthy living classification.