1. Ingredients: High-gluten flour (260g), egg yolk (52g), sugar (46g), pure milk (26g), salt (3g), water (85g) , milk powder (8g), butter (31g); accessories: yeast (3.5g).

2. Steps: Except for butter, put all the dough ingredients into the bread machine, dig holes in the flour and bury the yeast.

3. After one dough kneading process, add softened butter, then do another dough kneading process, and knead until complete.

4. Leave the kneaded dough in the bread machine and ferment at room temperature.

5. When the dough doubles in size, dip your fingers in flour and poke holes in the top of the dough. If it does not collapse or shrink, the fermentation is complete. Divide the dough into three equal portions, roll into a round shape and cover with plastic wrap to rest for 20 minutes.

6. Roll out the dough into a long tongue shape, roll it up from one end, pinch it tightly and place it face down, cover it with plastic wrap and let it rest for 10 minutes.

7. Repeat the above steps once after 7 minutes, and then place the dough into the mold at equal intervals.

8. Put it in the oven for secondary fermentation. The dough will rise to 80% of the height of the mold, and it will be slightly elastic after being pressed lightly with your fingers.

9. Brush the upper layer with whole egg wash.

10. After preheating the oven, lower the layer and heat up and down to 180 degrees for about 40 minutes. Immediately after taking out of the oven, unmold and let cool on a rack.