Have you ever seen the egg milk steak made like this
Operation method
Oil knead all materials to expansion stage
Fermented to twice the size in a warm place
Divide the egg milk roll into 32g pieces, exhaust, divide, roll and relax for 15 minutes
Take a dough from the row bag, roll it into an oval shape, turn it over, shape it into an olive shape from top to bottom, and then slowly twist the olive shape into long strips
Put the dough into the baking tray, leave 2-3cm space on both sides of the dough and baking tray for secondary fermentation
Second fermentation to twice the size, brush with egg liquid, put into the preheated 180 degree oven, middle layer, 20 minutes