Starter Dough:
Bread flour: 100 g
High-gluten flour (Pioneer): 400g
Milk powder: 18g Fine sugar: 50g Whole egg liquid: 155g Ice milk: 138mlSalt 4 g
High-sugar-tolerant yeast 4 g Butter 15 g Mix the poolish evenly one year in advance, let it ferment at room temperature for half an hour, then transfer to the refrigerator for overnight cold fermentation. For the main dough, except for salt, butter, and yeast, add the other ingredients to the preferment and mix together. After rough gluten appears, add the omitted ingredients. Mix at low speed until the dough fully absorbs them, then switch to high speed. When the windowpane effect appears and the hole edge is smooth, mixing is complete. Ferment at around 28°C until doubled in size.Divide the dough into 6 equal portions. Cover with a damp cloth and relax for 25 minutes. Roll flat, flip over, gently roll up, and relax for another 20 minutes. Then roll out longer, roll up from top to bottom, and remember to thin the bottom edge.
Place the dough pieces in the same direction into the loaf pan. Proof in a warm place at 35°C. Proof until about 90% full. Brush the surface with milk. Preheat the oven to 230°C, then set the top heat to 170°C and bottom heat to 190°C, and bake for 30 minutes. When the color is satisfactory, cover with aluminum foil. After baking, tap the pan to release steam and remove the bread.