50 grams of high gluten flour

40 grams of milk phase grams of food.

Yeast 1 g

High gluten flour150g

6 grams of sugar, 6 grams of food.

3 grams of salt

Milk 1 10g (can be increased or decreased according to the dough) is equivalent to food.

20 grams of unsalted butter.

Proper amount of whole egg liquid

Recipe practice:

1. Production of leaven head: put the high-gluten flour, milk and yeast into a container and stir evenly. Let it ferment at room temperature to form a honeycomb, and the volume will increase to more than 3 times. Press it with your hand and it will collapse slightly. Put the main dough except milk and butter into a container and stir it slightly.

2. Dig a hole, add yeast and milk, and knead until smooth.

Add chopped butter.

4. Knead to the expansion stage

5. Put a little corn oil or tasteless cooking oil in the basin, roll the surface of the kneaded dough with oil, and carry out basic fermentation.

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

7. Take out the dough, divide it into 2 equal parts, exhaust and round it, cover it with plastic wrap and relax for about 15 minutes.

8. Press the dough.

9. Roll out a rectangle with a length of about 24cm and a width of about 12cm.

10. Roll up the dough.

1 1. Tighten the joint.

12. Put in a baking tray, cover with plastic wrap and ferment again.

13. When the volume becomes 1.5 to 2 times, cut three holes evenly on the dough with scissors, and the depth of the holes is about 1 cm.

14. Brush the egg mixture evenly on the surface, preheat in the oven 180, and bake for about 20-25 minutes.

How to watch this dish with a mobile phone?

Recipe tip:

1. This bread can directly use 200g of flour and150g of milk without yeast head, but it needs to add 3-4g of yeast, so using yeast head can reduce the amount of yeast and make the bread richer in the flavor of wheat.