205g of high flour, 4.5g of yeast, 2.9g of salt, milk powder 10.8g, 32.5g of fine sugar, 22g of whole eggs, 58g of milk, 65g of Tang Zhong and 0/8g of butter.

working methods

1. Add all materials except butter into the bread maker, start the dough making program, add butter after 20 minutes, restart the program, and repeat this twice until the dough swells;

2. Put the kneaded dough into a fresh-keeping bag, tie it tightly (leave room for fermentation) and put it in the refrigerator 17 hours;

3. Take out the dough, put it back to room temperature, divide it into three pieces, knead it round, and relax for 10 minute;

4. Roll the dough into strips and let it stand for 10 minute;

5. Open and roll up for the second time;

6. After shaping, put it into a toast mold, brush the egg liquid, and finally ferment (in a warm and humid place)

7. 160 degrees, middle and lower oven, 35-40 minutes.