1. Preparation materials: milk 40g, water 60g, eggs 30g, condensed milk 15g, salt 3g, fine sugar 30g, yeast 3g, high-gluten flour 220g, whole wheat flour 30g and butter 35g.

2. Weigh all the materials for later use, and put other materials except butter into the bread machine to knead into smooth dough.

3. Add butter and continue to knead until the completion stage.

You can pull out a large piece of film by hand.

5. The kneaded dough is fermented at room temperature for about 2 hours, and the fingers are dipped in flour, and the fermentation is completed without shrinkage.

6. The fermented dough is vented.

7. Divide into three parts, knead and relax 10 minute.

8. Relax the dough, exhaust it again, and roll it up from top to bottom. Relax again 10 minutes. After relaxing, roll it out again as shown in the figure.

9. Roll up from top to bottom and pinch the edges. Put it into a mold for secondary fermentation and preheat it in an oven at 65438 060℃ ..

10, secondary fermentation until the mold is nine minutes full.

1 1, put it in the oven, 160 degrees for 40 minutes. It can be demoulded after discharge.