material

Qiangli flour

270 grams

Angel instant dry yeast

3 grams

granulated sugar

40 grams

salt

2 grams

Egg liquid (yolk and egg white)

35 grams

milk

135g

butter

28 grams

Step 1

Put all the ingredients except butter (milk, egg mixture, sugar, salt, flour and yeast) into a container and start to knead the dough to the "swelling stage" (prompt explanation), then add softened butter and knead it to the "complete stage" (prompt explanation), and then put it in a warm place (about 35-40 degrees) for the first time.

Second step

After the first basic fermentation, the exhaust (with a rolling pin) is divided into two parts!

Third step

Roll out the dough, cover it with plastic wrap, and relax at room temperature 15 minutes.

Fourth step

Roll the loose dough into long strips and roll it up!

Step five

When rolled up, the bottom seam should be pinched tightly.

Step 6

Put it into a toast mold for the second fermentation (about 35-40 degrees, about 1 hour, until the mold is eight minutes full).

Step 7

Ferment in the oven, with fermentation function. In order to ensure humidity, put a cup of hot water during fermentation.

Step 8

This picture shows the appearance of full fermentation for 8 minutes, then covered with a lid for fermentation for 10- 15 minutes (the bread is square and angular), and finally put it in an oven preheated to 180 degrees, and bake the bread in the middle layer for 30 minutes (different oven temperatures 10-20 degrees, respectively).

Step 9

Immediately after baking, demould, take out and air dry on the baking net.