2. First put the liquid materials ~ milk and eggs in the bread barrel, put the fine sugar and salt diagonally, then put the milk powder, and then put the high-gluten flour and low-gluten flour. Cover the whole liquid surface with flour, dig a small pit in the middle and add yeast. Start the dough mixing program 10 minute. When there is no dry powder in the dough, add the butter cut into small pieces.
3. Start a standard bread program, and take it out and set it before the last fermentation. During this period, the salted butter was divided into 10 portions, each about 4g.
4. Before the last fermentation of the bread machine, take out the dough and weigh it, and divide it into 10 pieces on average, with a single piece of about 46g. Round, cover with plastic wrap, and relax 10 minutes.
5. Spray water or brush water on the surface and sprinkle a little sea salt in the middle. Put it in a preheated oven, and bake at 190 degrees in the upper tube, 200 degrees in the lower tube, and 15 minutes in the middle and lower layers. Pay attention to the observation, cover the tin foil when the coloring is satisfactory, and take it out.