1. Put Instant dry yeast ,salt,egg ,milk,sugar, strong flour into the bread barrel and start the dough mixing procedure.In a large bowl, dissolve the 1 TBSP of the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes.
2. Mix remaining sugar, salt and oil into the yeast.Knead until the thick membrane can be pulled out, that is the expansion stage,and cover with plastic film and ferment!
3. Fermentation process with about two hours, do not retract, do not rebound.
4. Take out the dough, squeeze and exhaust, cover with plastic wrap and let it circle for 15 minutes. Then divide it into 25 equal parts (about 29 grams each). Round all the dough.
5. In order to set aside the space, put it into the baking plate, covered with plastic film, and conduct secondary fermentation
6. Bake at 350 degrees F (175 degrees C) for 20-40 minutes.and the surface is golden.