Yeast head: high gluten flour 180g, fine sugar 15g, that is, instant yeast 3.5g, water 100g.

Main dough: high-gluten flour 180g, fine sugar 58g, salt 1 spoon, milk powder 15g, eggs 54g, water 30g and butter 43g.

Surface decoration: melted butter

working methods

1. The yeast powder in the yeast head is melted with warm water and then mixed with other materials evenly.

2. Ferment in a warm place until it expands and falls back, and the inside is honeycomb.

3. First, put the water in the main dough into the Bai Cui bread maker, and then add salt and sugar from the corner of the bread barrel.

4. Add the egg liquid, flour and fermented dough, and knead the dough for 15 minutes according to mode 6.

5./kloc-After 0/5 minutes, add butter and start kneading in mode 6 again.

6. After kneading, check that the dough has been pulled out of the film, put it back into the bread bucket, start mode 9, and set the fermentation time to 1 hour for 45 minutes.

7. After the time is up, check the fermentation with flour in your hand. If the hand stamp does not retract or collapse, it means that the fermentation is over and the power can be cut off.

8. Take out the dough, divide it into 6 parts on average, and knead the dough into strips immediately.

9. Then stretch the dough into a ball and connect the two ends of the dough.

10. Hold the place folded in half with your left hand, and twist the other end several times with your right hand, showing a twist.

1 1. Insert the connected parts into a circle to form five braids on the surface.

12. Put the dough into the oiled disposable mold and put it in a warm and humid place for final fermentation.

13. After the last fermentation, put it in an oven preheated to 180℃ and bake it in the middle layer for about 30 minutes.

14. Brush a layer of melted butter immediately after taking out the furnace.