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The most important step in making bread is to "knead the dough". The "glove film" that everyone usually says is one of the standards for kneading dough. It is best to knead the dough repeatedly to make it stronger, and it is best to pull out the film covering the palm. Kneading glove membrane is very particular about techniques, and pushing, pulling and kneading are the key points. Required materials: 450g of high-gluten flour, warm water 160g, sugar 1 10g, 2 eggs, and auxiliary materials: 20g of milk powder, 5g of salt, 5g of yeast powder, 45g of butter (corn oil), appropriate amount of egg liquid and appropriate amount of bean paste stuffing.

1. Stir the yeast powder with warm water in advance, so that the fermentation speed will be faster. Mix flour, sugar, eggs, salt and milk powder together. It is best to use eggs at room temperature. It is best to soak the eggs just taken out of the refrigerator in warm water, stir the eggs and other materials evenly, and then mix the dough with the yeast water that has been stirred in advance. When mixing dough, novices had better mix dough by hand, which is convenient to master the hardness of dough.

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2. If a friend with butter at home can soften 45g of butter, tear the dough and knead the softened butter together. If you don't have butter, you can replace it with vegetable oil that you eat at home, such as corn oil and olive oil, which has a smaller smell. This kind of dough has a very high water content, so you should fully knead butter or corn oil. If the dough sticks to the chopping board, you can scrape the flour off the chopping board with a scraper and knead it again, which is very easy to operate.

3. To make toast, we need to knead the dough out of the glove film. It must be difficult to see so many friends. Don't be discouraged. My formula is very easy to rub the glove film, which takes about 15 minutes. According to the usual way of washing clothes and beating, we will "trample" the dough, and gradually you will find that the dough becomes smoother and softer without sticking to the chopping board, and from time to time.

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4. After taking out the glove film, rearrange the dough, continue to put it back in the basin, seal it with plastic wrap or cover it, and put it in a warm place for natural fermentation. Fermentation is slow in winter. I usually put it in the oven for fermentation, and it takes about an hour. 5. Take out the dough after it is done, press the dough with your palm and flatten it, especially where there are bubbles, so be sure to squeeze them out. Pressing with the palm of your hand is better than kneading the dough, and the layers and structure of the bread made are much better.

6. After the air is exhausted, divide the dough according to the size of the mold, and cover the toaster for secondary fermentation until it is seven or eight minutes full. 7. After fermentation, in order to make the baked effect look better, I brushed a layer of egg liquid on the surface and put it in the preheated oven. 180 degrees is almost the same as 200 degrees for 35 minutes. As for the specific oven temperature, everyone should adjust it according to their own oven.