220g of flour, 50g of low-gluten flour, 0/95g of milk/kloc-,25g of sugar, 3g of salt, 3g of yeast and 25g of butter.

Exercise:

1, after the oil is kneaded to the extent that a large transparent film can be pulled out, the film is stiff, unbreakable and smooth. Knead into a ball, put it in a container, cover it with plastic wrap and put it in a warm place to ferment until it is twice as big.

2. Take out the fermented dough, thoroughly exhaust it, divide it into three equal parts, rub it round, and cover it with plastic wrap 15 minutes. Take one, roll it into a cow tongue, and fold it in half up and down.

3. Turn your face 90 degrees, roll it long, roll it over, and roll it thin at the bottom.

Step 4 roll it up. Drain, put in toast box, cover with plastic wrap, and ferment in a warm and humid place until 9 minutes are full.

5. put the lid on. Preheat the oven to 170 degrees, count to the third floor, and fire for 40 minutes. Immediately after taking out, demould. Cool and slice.