Formula: (2 slices of 450g toast).

Polish species: high-gluten flour 100g, clear water 100g, dry yeast1g. ?

Main dough: 400g high-gluten flour, 20g milk powder, 45g sugar, 3g salt, 4g dry yeast, 90g whole egg liquid, 50g pure milk/kloc-0, 50g butter. ?

Salted mayonnaise: 68g of cooked salted egg yolk foam, 25g of butter, 20g of sugar and 30g of pure milk.

40 grams of meat floss.

Exercise:?

1, polish species: high flour, clear water and dry yeast are mixed together, fermented at room temperature for 30 minutes, and then refrigerated in the refrigerator overnight 12 hours. ?

2. Salted mayonnaise: Put the butter in a non-stick pan, heat it on low heat until it melts, add the cooked salted egg yolk foam, sugar and pure milk and stir together.

3. Add all the ingredients in the main dough except butter and polish seeds into the chef's machine and knead them into a ball at a low level. Add butter to the medium and high-grade thick film, mix butter with the low-grade thick film, and then make glove film with the medium and high-grade thick film. ?

4. Complete circular fermentation to twice the size (you can put a bowl of warm water in the oven fermentation mode at 28 degrees for 60 minutes), then knead it into two parts according to the exhaust after waking up, and relax for 15 minutes.

5. As shown in the figure, roll the flat face up into long strips, not too wide, turn it over, take half of it, spread it with salted mayonnaise, sprinkle with a layer of floss, fold it in half on both sides, cut the top without cutting it off, cut the bottom into small strips, twist it a few times, roll it up and put it into a mold, and wake it up until it is 9 minutes full. ?

6. Brush a layer of whole egg liquid on the surface after awakening, preheat the oven for 10 minutes in advance, fire 160 degrees, fire 190 degrees, 35 minutes (the oven temperature can be adjusted according to the actual situation), (cover the surface with tin foil to prevent excessive coloring after baking is satisfactory).