Ingredients: 270g of high gluten flour, 40g of fine sugar, 32g of egg liquid, 40g of milk/kloc-0, and 27g of butter.

Accessories: salt 3g, yeast 3g.

1. Put all the materials except butter into the mixing tank for mixing.

2. Knead until the surface is smooth, then add high-grade butter and stir well.

3. In the fully unfolded stage, you can take a small piece of dough and spread it out, which can form a thin glove film to prove that the surface has been laid (it is best to achieve this state if you make toast).

4. Then put it into a container and ferment it to twice the size. Dip your fingers in some dry flour and poke a hole in the middle of the dough. It will ferment, will not rebound, and will not shrink around.

5. Take out the fermented dough and put it on the kneading mat, exhaust it by hand, divide it into 3 parts, and relax it for about 15 minutes after kneading.

6. Take one of the dough, gently press the air with your hand, and then roll out the ellipse with a rolling pin.

7. Turn it over and fold the dough on both sides to the middle.

8. Roll out the dough again to make it as uniform as possible.

9. Roll it up from top to bottom, roll it thinner with a rolling pin, and roll it down, remember not to roll it too tightly.

10, and put them into the mold in turn.

1 1. Put it in the oven for the second fermentation with a bowl of hot water at the bottom.

12. Cover the mold in about eight or nine minutes and start preheating the oven. Bake at 180 degrees for 45 minutes.

13. Take out the mold, shake it upside down on the shelf and cool it.

14, finished product.