Making ingredients: medium-sized dough: high flour 175g water10g yeast 3g main dough: high flour 75g eggs 1g sugar 40g salt 2g butter 25g.

Production method:

1. First mix the medium-sized dough, ferment at room temperature 1-2 hours, and then refrigerate 1 night;

2. Put the ingredients of the main dough except butter into the bread machine barrel, and then cut the medium-sized dough into small pieces and knead the dough together;

3. Knead into smooth dough first, then knead 25 grams of butter softened in advance, and knead out the glove film;

4. Put it in a bowl and ferment it to twice the size at about 28 degrees;

5. Then take out the dough and divide it into three equal parts, and let it stand for 15 minutes;

6. After standing, roll it into a tongue shape and wake it up again 15 minutes;

7. Roll it for the second time, roll it into a tongue, and then roll it up;

8. Put into a toast box for secondary fermentation;

9. After 9 minutes of fermentation, brush a layer of clear water or egg liquid, preheat the oven, and bake at 178, 180 for about 45 minutes. After taking it out of the oven, shake it twice to release hot air, just lying on the grill to cool down;