Round toast

The materials are ready.

Put all the ingredients into a large bowl.

Knead into a dough. Then place it in a pot with hot water at the bottom, cover it, and let it ferment for about 30 minutes.

During fermentation, add a little milk to the two egg yolks left after separating the eggs and mix well for later use in brushing the surface. The surface of the bread will be slightly hard after being brushed with the egg yolk mixture, so you can skip it if you don't like it.

The good dough has risen to about twice its original size.

After kneading the large dough to release the air, divide it into four small doughs.

After rolling each small dough into a long strip, fold it toward the middle, then roll it up from top to bottom and place it into a chiffon cake mold.

Ferment for about 20 minutes in the same way as the above fermentation until the dough expands.

Put the fermented bread into the oven at 160 degrees and bake for 40 minutes, covering with aluminum foil midway once the coloring is satisfactory.

After baking, let it cool and then remove it from the mold. Finished product.