How to make sweet dough?

Bread flour 1500g, yeast (Yan brand) 18g, salt 18g, sugar 300g, milk powder 75g and bread improver 4.5g.

225g of eggs, 675g of water and 0/80g of butter/kloc.

Steps of making sweet dough 1

Bread flour+yeast (put a dime)+sugar (put a dime to inhibit fermentation)+milk powder+bread improver.

Second step

Ideal water temperature = ideal dough temperature (26 ~ 28℃) * 3- (room temperature 29. 1+ flour temperature 30.2+ friction temperature 30. ~ 35℃) =- 1 1.3 The water temperature should not be lower than 0℃ or it is solid, and ice should be added. Calculation of ice quantity = total water quantity * (tap water temperature 29. 1- required water temperature-1.3)/(80+tap water temperature 29. 1) = 249.9 Total water quantity 675, including 249.9 ice and the rest ice water.

Third step

Stir the bread flour mixture+eggs+water into coarse dough, and quickly beat it to 70% to 80% gluten (hand-drawn into a film with serrated cracks)

Fourth step

+salt+butter, stir slowly, and quickly beat the gluten to 90% to 100% (see fingerprints when drawing the film).

Step five

Gluten 90% to 100%

Step 6

Check fingerprints

Step 7

Make dough and knead it into a circle.

Step 8

Squeezing and pressing to continue fermentation, temperature 30, humidity 60%, 60 ~ 90. Minutes. Try dipping your fingers in some flour. The dough will not collapse or shrink.

Step 9

Knead 50g/ ball/tablet separately, wake it up again for 20-30 minutes, and take it out for setting (required shape).