Flour 250g, sugar 30g, yeast 5g, egg 50g, milk powder 10g, salt 2g, milk 120g, butter 10g.

Exercise:

1. Knead all the raw materials into a smooth dough, which can be drawn into a film; Basically fermented to twice the size.

2. Divide into 6 pieces of dough and knead to relax 15 minutes.

3. Recombine into olive shape, sift powder and draw a knife edge. Baking directly without secondary fermentation.

4. Preheat the oven 180 degrees and bake for 20 minutes.