300g of golden elephant gluten flour, 20g of milk powder, 80g of water, 80g of milk, 50g of sugar, 3g of salt and 6g of yeast.

working methods

1, put all the materials into the bread machine, start the kneading program, and make smooth dough;

2. Ferment once until it is 2.5 times larger, and then start the kneading program again to directly exhaust and knead the dough for about 10 minute;

3. After the dough is cut, there is basically no honeycomb, and then it is shaped and divided;

4. Put it in a warm place for secondary fermentation for about 20 minutes. Finally, turn off the fire and steam for 15 minutes, and open the lid after 5 minutes. The taste is good, and the milk is overflowing ~