250 grams of high gluten flour

30 grams of sugar

Salt 3g

Half an egg

Milk100g

Water 30 grams

30 grams of butter

Colour half an egg.

Brush toast box butter 10g.

Dry yeast 3g

65438+

2. Kneading: I knead the dough with a bread machine. If I do it by hand, it will take a long time until it is not easy to knead it very finely. If it were thinner, there would be many holes. Butter can be added at this time. Continue to knead until the expansion stage. If you have time, you can knead it until the expiration date.

3. Fermentation: Knead the dough, put it in a pot, cover it with a lid or wet cloth or plastic wrap, and ferment at room temperature until it is 2-2.5 times larger. Poke the dough with your fingers until it doesn't collapse or shrink. When fermenting, you can melt some butter and brush the inner layer of toast box. Find a big steamer. You can put it in the toast box and steam it when the water boils. Turn off the fire for standby.

4. Secondary fermentation: the air in the fermented dough is squeezed out by hand, divided into three parts, kneaded, and fermented at room temperature for 15 minutes, and then shaping is started: 1 part of dough is rolled into strips, the width of which is similar to that of toast box, rolled into small rolls after rolling, and the other two parts are rolled into small rolls according to this method, and the melted butter is rinsed on a toast box, and the inner wall is brushed full. Take it out in no hurry, and preheat the oven for 5 minutes.

5: Baking: Put the toast box in a preheated oven and bake it in a 200-degree oven for about 25 minutes until it is golden. After being discharged from the furnace, it can be directly demoulded and hung.