Materials

2 grams of high flour, 5 grams of low gluten bread flour, 3 grams of yeast powder, 4 grams of fine sugar, 3 grams of salt, 1 grams of milk powder, 25 grams of eggs, 135 grams of water and 25 grams of butter

Practice

1. Ferment in a warm place

2. Divide the dough after the basic fermentation into 2g/piece, and relax for 15 minutes after rounding

3. Roll the relaxed dough into a circle, stagger it in groups of four, and roll it into a roll from the top piece

4. Cut the dough into 2 pieces on average, put it in a mold or baking tray with the cut face down, and decorate a flower on the rose. Carry out the final fermentation in a warm and humid place

5. After the final fermentation, brush the egg liquid on the surface, put it in an oven preheated at 18℃, and fire it in the middle layer for 15 minutes

6. Inside the bread, it is very delicate and soft.