Composition:

Dough: milk 130g, whole egg liquid 30g, condensed milk 20g, fine sugar 30g, salt 3g, high-gluten flour 250g, milk powder 13g, dry yeast 3g and butter 32g.

Surface: honey water (honey and water 1: 1)

Steps:

1. Put the ingredients in the dough except butter into the chef's bucket in turn, knead at low speed until there is no dry powder, and then turn to the fourth gear to knead until a thick film can be extruded. Add softened butter, knead at low speed until the butter is absorbed, then turn to the fourth gear and knead until a thin glove film can be extruded.

2. Wrap the dough in plastic wrap and send it to twice the size. Poke a hole in the flour with your finger and do it without retracting.

3. Take out the dough, gently exhaust it, knead it into a circle, cover it with plastic wrap and relax for 20 minutes.

4. Roll the dough into a rectangle, the width should not exceed the length of toast box, the bottom should be thin, and it should be rolled from top to bottom, with the rolled part facing down and the edge placed in the toast box.

5, secondary fermentation, the temperature is recommended to be 35 degrees, and it can be distributed in eight.

6. Send it to the lower layer of the preheated oven and fire at 160 degrees for 30 minutes. For ordinary toast box, it is suggested that 170 degrees for 40 minutes. Pay attention to the observation on the way, and cover it with tin foil after the coloring is satisfactory.

7. Take it out immediately after baking, gently shake it twice, demould it and brush it with a layer of honey water.

Tips:

Different flours have different water absorption rates, so some milk should be reserved, and the reserved milk should be added slowly according to the dough state.

The surface temperature of glove film is controlled within 26 degrees.

Different ovens have different temperatures, so the temperature and time should be slightly adjusted according to the actual situation.