200 grams of high-gluten flour

4 grams of dry yeast

20 grams of fine sugar

3 grams of salt

Milk powder 10g

20g of butter and salt.

20g egg liquid

Water100g

Egg liquid decoration

Recipe practice:

1. Put the material (1) into the pot, stir it evenly, dig a hole in the flour, pour in water and egg liquid, stir it into dough, knead it until the dough is smooth, add butter cut into small pieces, knead it until it expands, cover it with plastic wrap, and conduct basic fermentation for about 60 minutes.

2. Ferment until the volume of dough becomes 2 to 2.5 times.

3. Take out the dough, divide it into 6 equal parts, exhaust and knead it round, cover it with plastic wrap and relax for 10 minute.

4. Knead the dough from big to small into a stick with both hands.

5. Roll it into a triangle with a rolling pin, about 30 cm long.

6. Roll up gently from the big end.

7. After rolling, put the end down in a baking tray, cover it with plastic wrap and ferment again for about 30 minutes.

8. When the volume becomes 1.5 to 2 times, take it out and brush the egg liquid evenly on the surface. Preheat the oven for 200 and bake for about 13 minutes.

How to watch this dish with a mobile phone?

Recipe tip:

(1) is practicing the shaping of bread. When rolling the three small shapes of this bread, you should gently pull it while rolling, so that it is easy to form.

(2) Don't roll it too tightly, just roll it naturally, so that the bread will be shaped.