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1
Mix the egg and milk, and microwave for 40 seconds.
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2
You don't need to weigh the egg precisely, but the mixture of the egg and milk should be 110 g.
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3
Put the rest of the ingredients into a bowl.
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4
Put the sugar, yeast, and margarine in the same place.
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5
Put salt on the other side.
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6
Pour the Step 1 mixture over the yeast, and leave it for 2 ~ 3 minutes.
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7
When the yeast starts to bubble, it's ready.
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8
Knead the dough for about 10 minutes until it becomes smooth.
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9
It it's sticky, dust with a small amount of flour.
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10
Roll into a nice ball, cover with plastic wrap, and let it proof until it becomes twice the size.
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11
It will take between 30 and 60 minutes.
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12
Divide into 6 portions, and form into balls while pressing the air out.
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13
Cover with plastic wrap, and let sit for 10 minutes.
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14
(1 roll is about 60 g.)
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15
Form into batons while pressing the air out, then roll out with a rolling pin.
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16
They are hard to roll up if short, so roll them out at least 20 cm.
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17
Flip them over.
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18
Hold the right side end, and roll the left side end towards you to twist the dough.
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19
Tie them.
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20
Arrange on a baking sheet.
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21
Spray water, and let them proof until they increase 2 ~ 3 times in size.
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22
Spray water occasionally.
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23
Mix the remaining egg with water, and brush it on the surfaces.
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24
Leave them for 2 ~ 3 minutes.
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25
When the egg mixture is a little bit dry, sprinkle with plenty of powdered sugar in a tea strainer.
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26
Bake in the oven for 12 ~ 15 minutes at 180C.
