Production method:

Ingredients: 290g of gluten, 290g of whole wheat flour, 75g of refined sugar, 25g of milk powder, egg 1 piece, dried yeast10g, salt10g, 350ml of water and 50g of butter.

working methods

1. Mix all the materials, knead to the expansion stage, and prepare for fermentation;

2. The first fermentation is completed;

3. Gently press the dough, exhaust the air inside, divide the dough into circles, and simmer for 30 minutes;

4. Start shaping, take out a dough, gently press the air, and roll it into an oval shape with a rolling pin;

5. Roll up from top to bottom, with the interface facing down, and hold for 15 minutes;

6. The second shaping, light pressure exhaust, longitudinal flattening;

7. Roll it up and put it into a toast mold for secondary fermentation;

8. Ferment for 8 minutes;

9. Preheat the oven for 200 and bake for 10 minute, then turn to 180 and bake for 30 minutes.