1. This is how to make homemade old bread soft and soft. First prepare the ingredients: Medium type: 210g high flour, 95g low flour, 270g milk, 6g yeast and 25g sugar. Main dough: 210g high flour, 95g low flour, 65g sugar, 60g condensed milk, 5g salt, 1 egg, 60g butter and about 10g liquid butter for brushing the surface of the bread.

2. Put all the medium ingredients into the mixer at level 3 and beat without dry powder, then beat at level 6 for about 3 minutes. Use a spatula to flatten the dough into a round shape, cover with plastic wrap and refrigerate overnight.

3. Put all the main dough ingredients except butter into the mixing bucket, and add all the fermented medium-sized dough. After the thick film can be pulled out, add butter to create a glove film.

4. The surface temperature of this bread can be within 30 degrees. Roll the dough into a round shape and let it rest for 20 minutes.

5. Divide the risen dough into 12 small doughs and cover them with plastic wrap. Wake up for 15 minutes.

6. Take the first small piece of dough and roll it out. (About 16cm)

7. Turn the dough over, turn it sideways, and press the lower edge thinly.

8. Roll it up from top to bottom and pinch it tightly.

9. Knead the dough with both hands at the same time, and roll the dough into a long strip that is slightly thicker in the middle and relatively thinner at the ends.

10. Push the dough with one hand to the left and the other to the right, and lift it up to make it look like the picture.

11. Knead it in a circle and press the head into the round hole. Made into the shape shown in the figure. Press it as tightly as possible and leave as little space as possible.

12. After the shaping is completed, ferment until the plate is full at a temperature of 32-35 and a humidity of 75-80. Don’t look at the time, but the status.

13. Bake in the oven at 150 degrees for 28 minutes. You can melt the butter for brushing while baking.

14. After baking the bread, shake it out of the oven, brush it with butter, and remove it from the film onto a cooling rack.

15. The drawing state of the bread after 10 minutes.

16. When it is cool and still slightly hot, and the bottom feels a little warm to the touch, it will become softer when wrapped and oiled!