Put high-gluten flour, yeast, salt, sugar, eggs and water into a basin and knead into a smooth dough. Cover and let it ferment in a warm place 1.5-2 hours. Divide the dough into 12 equal parts, each part is about 50g, and put it on a baking tray covered with tin foil. Put the baking tray in the oven, close the oven, and conduct secondary fermentation for 30 minutes to 1 hour. Until the bread embryo looks fluffy and swollen twice, take out the baking tray.

Ingredients: 350g of high gluten flour, 5.5g of yeast, 3.2g of salt, 45g of sugar, 52g of egg, 25g of butter, 25g of sugar, 25g of flour and 22g of egg white.

1. Put the high-gluten flour, yeast, salt, sugar, eggs and water into a basin and knead into a smooth dough. Cover and let it ferment in a warm place 1.5 to 2 hours.

2. Divide the dough into 12 equal parts, each part is about 50g, and put it neatly on a baking tray covered with tinfoil.

3. Put the baking tray into the oven, turn off the oven, and conduct secondary fermentation for 30 minutes to 1 hour. Until the bread embryo looks fluffy and swollen twice, take out the baking tray.

4. The butter melts into liquid in advance. Put the butter, sugar, flour and egg white into a bowl and stir well to form a sticky paste.

5. Pick up the butter paste with chopsticks and pile it on the bread embryo.

6. Put the baking tray in the preheated oven, 175 degrees. Intermediate layer, upper and lower fire, 175 degrees, 20 minutes.