Ingredients: 280g high-gluten flour, 130g milk, 40g powdered sugar, 30g butter, 10g milk powder, 1 egg, 2g salt, 4g yeast

Steps:

1. Mix high-gluten flour, milk powder, salt, powdered sugar, and yeast evenly;

2. Beat eggs + milk evenly, and add the flour you just stirred;

3. Use chopsticks to stir into a flocculent shape, and knead the dough at low speed with a chef's machine;

4. Knead the dough until it expands, and add softened butter;

5. Stir for about 10 minutes in a chef's machine at medium-high speed 4, and you can easily pull out the glove film;

6. No need to ferment, cut into 3 parts first;

7. Knead into a ball, Use a rolling pin to roll it into a tongue shape, turn it over and roll it into a tongue shape again;

8. Cover with plastic wrap and let it rest for 15 minutes;

9. Press gently to release air, and roll it out on both sides again Roll up into a tongue shape;

10. Put the rolled dough into a toast box;

11. Preheat the oven to 50 degrees and turn it off, put a cup of hot water to increase the humidity and ferment. One hour;

12. Ferment until 1.5 times the original size, cover with a toast lid, and bake in the oven at 150 degrees for 35 minutes;

13. After baking, place it on a rack to dry and slice.