1.

Put sugar, eggs and water into a container and mix well.

2.

Add flour, yeast and milk powder and knead until the surface is smooth.

3.

Add softened butter and knead again until the dough surface is smooth.

4.

Put the kneaded dough in the refrigerator and relax for 10 minute.

5.

Roll the dough into thin slices with uniform thickness with a rolling pin and fold them in half for 4 times.

6.

Cover with plastic wrap or wet cloth and bake for 10 minutes.

7.

Roll a flat piece, cut off the corners and cut into isosceles triangles.

8.

Roll the triangular patch from the bottom to form a trumpet.

9.

Arrange the molded bread neatly on the baking tray, put it in the oven, turn to the fermentation stall, and ferment to 1.5 times the original volume.

10.

Take out the fermented bread and brush the surface with egg liquid.

1 1.

Bake in a preheated oven, fire 160 degrees, fire 130 degrees (placed on the penultimate floor), and bake 15 minutes until the surface is colored.

Cooking tips

1. Adding salt makes dough gluten easier, and the dosage is about 1 ~ 2% of the flour used. I didn't put it in because I used the chef's machine to make dough. )

If you don't like the taste of milk, you don't need to add milk powder.