1, ingredients:

high-gluten flour (medium) 110g, low flour (medium) 50g, sugar (medium) 15g, water (medium) 120g, yeast (medium) 3g, high-gluten flour (main dough) 110g, low-gluten flour (main dough) 50g, sugar (main dough) 40g, salt (main dough) 1g, milk powder (main dough) 20g, egg (main dough) 1, water (main dough) 25g, butter (main dough) 20g.

2, steps:

(1) the middle kind of material into the bread machine mix, do not have to meat too long, mixed evenly into the refrigerator after the low-temperature fermentation for more than 12 hours. I was put on the balcony for about 12 hours, on the way is the state after fermentation.

(2) Prepare the ingredients for the main dough.

(3) The middle kind of fermentation gives a honeycomb shape inside.

(4) Put the medium seed into the bread machine and add all the ingredients of the main dough except the butter. Start the kneading mode and knead until fully extended. (You can cut the medium seed into small pieces if it doesn't mix well with the main dough.)

(5) Seal and ferment until it doubles in size.

(6) Remove the dough, vent, let it rest for 15 minutes and then shape. Place in molds for final fermentation. For fermentation, I put a pan of warm water on the lower shelf of the oven and fermented the dough on a rack on a baking sheet. I did not turn on the electricity. When the dough has doubled in size, spread a layer of egg wash on the surface. Put the dough into the preheated oven at 180 degrees Celsius, middle layer, top and bottom heat for about 20 minutes.