280g high gluten flour, milk 150g, 25g whole egg liquid, 20g butter, 4g fresh yeast, 20g sugar and 2g salt.

Tools: oiled paper, oven

Add sugar and fresh yeast into milk and stir until dissolved. Add it into the mixture of flour and salt several times, stir well, and then add the whole egg liquid.

Knead into dough (thick film can be drawn), and add butter that is cut into small pieces and softened at room temperature.

Knead until the dough can pull out a transparent film.

Wake up until the dough is twice as large as the original volume (press a small hole in the middle with your hand and it won't shrink).

Cut 5 knives (about 7 mm in depth) on the surface of each bread blank with a knife, put them into a preheated oven and bake at 160℃ for 20~25 minutes until the bread is colored.