Ingredients: bread flour? 340g, fresh yeast (if the amount of dry yeast is halved) 15g, salt 8g, fine sugar 10g, milk 200ml, butter 30g, surface decorative egg liquid and coarse sugar 10g. Practice: 1. Put the bread-making materials into the bread machine in the order of adding milk first, then adding salt, sugar and butter, then adding flour and yeast, mix the dough once, and take out the dough after the dough-making procedure is completed. 2. Divide the dough into 50g portions, squeeze it by hand to discharge bubbles, knead it into a circle and cover it with cloth or plastic wrap, and let it stand for 10 minute. 3. Take a dough, flatten it by hand, and discharge bubbles. Fold the upper part 1/3 down and flatten the lower part 1/3 up by hand. Then fold it in half, with the mouth facing down and the two ends slightly pointed, forming an ellipse. After all the dough is treated in this way, it is placed on a baking tray covered with baking paper. Wake up in a warm and humid place and become twice as big as before. Note: At the end of 15 minutes, take out the baking tray, brush the egg liquid on the dough, and cut out a row of patterns with scissors. 5. After fermentation, sprinkle coarse sugar evenly on the surface, preheat the oven to 220 degrees, and bake for 15~ 17 minutes. 6. Take out the baked bread immediately and put it on the shelf to cool.