Material: high gluten flour 125g whole wheat flour 125g salt 4g sugar 18g.

Yeast 4g milk powder 6g eggs 1 water10-120g butter 10g.

1 Put all the ingredients except butter in a basin, mix them and knead them into balls. Water can be added bit by bit, because the water absorption of flour is different. In order to avoid the dough being too wet, water can be added gradually according to the dry humidity of the dough.

Knead until one piece can be torn apart. When the fracture is serrated, add butter that softens at room temperature (the added butter is softened rather than melted). ), continue to rub?

3 Knead until a piece of film can be pulled open and the damaged part is smooth.

4 after shaping the dough, put it in a large bowl, cover it with plastic wrap and make it twice as big.

When the dough is twice as big as it used to be, it will not rebound or shrink after sticking your finger into the water.

6 take out the dough and exhaust it, and divide it into three parts on average. Each part is made into a sphere.

7 Cover with plastic wrap and relax 15 minutes.

8. Roll the loose dough into an oval shape with a rolling pin, roll it up and put it in toast box.

9 Cover with plastic wrap and make the second lap.

10 to very full. In this process, the oven can be preheated to 65438 080℃.

1 1 oven 180℃ for about 30 minutes.

Dough method

Materials? High gluten powder 300g? 230g milk (a bag)? Butter 30g? Yeast 5g? 2 tablespoons sugar and 1 tablespoon salt? An egg

1. Sift the flour into a large basin and mix it with yeast, salt and sugar; Milk and eggs are mixed and then mixed into flour.

2. Stir well with a spoon, and then knead by hand for about 2 minutes until the dough is elastic and not sticky. Add butter and knead for 10- 15 minutes.

3. Knead the dough with good ductility and put it back in the pot for fermentation 1 hour (longer in winter) to double the size.

4. Take out the dough and make it into the shape you want.