1. Put high flour, yoghurt, egg, sugar and yeast into the basin
2. Tear the black tea bag, pour into the powder, and knead until it is slightly malleable
3. Add butter and knead until transparent film can be pulled out (knead by bread machine, add butter after 20 minutes, knead for 10-20 minutes)
4. 2.5 times larger at room temperature (about 1 hour at 28 ℃)
5. Exhaust, divide into 4 parts, roll, cover with plastic wrap for 15 minutes
6. Take one, roll it out to the ellipse, roll it up and put it into the mold
7. Carry out the final fermentation (the best fermentation environment: temperature 35-38c, humidity 85%) to twice the size, take out and brush the egg liquid. Preheat the oven 180 degrees, middle layer, heat up and down, bake for 18-20 minutes (cover with tin when the color is too deep
Paper).