Ingredients: 200g high-gluten flour;

Accessories: fine sugar 30g, salt 1/4 tsp, yeast 1 tsp, whipped cream 100g, fresh milk 40g, egg yolk 1, and salt-free butter 20g.

Bread and butter

1

Mix everything except butter and rub it. The picture shows the chef kneading dough with a machine, which weighs twice as much as the recipe.

2

Knead the dough until it is smooth.

three

Knead until the thick film can be pulled out.

four

At this time, you can add softened butter and continue to knead.

five

Knead the dough until it is smooth enough to pull out the film.

six

Put the dough into a pot, cover it with plastic wrap and ferment.

seven

When the dough is fermented to twice the size, it can be taken out and vented.

eight

According to the method of braiding three strands, the bread is shaped for the second time. The bread is fermented until the overall expansion is about twice, and the whole egg liquid is brushed and crispy particles are sprinkled.

nine

Preheat the oven to 180 degrees, put it in the middle layer of the oven and bake for about 20 minutes.