Vienna bread

The recipe for the Vienna bread and the Vienna sandwich breakfast, which have been a problem for me, comes from the Sakaborga raw material mix, which makes many replacement sandwiches, and the breakfast is the most popular bread, vegetables, eggs, bacon, ham, salad sauce in the restaurant and in the family... A simple bread is so rich that making breakfast is no better than making bread: In 1840, the Austrian ambassador to Paris, of Vienna origin, made his own bread from Hungary because he was tired of the public price of low-quality bread, so that he bought flour from Hungary to make bread for him alone, which was the origin of the original formulation of the Vienna bread (from 100 degrees), which used egg fluid, which I personally prefers without a brush, and you could bake in the original formulation of step 5 at a temperature of 220 degrees and 12 minutes (with reference to it), so that the face of the bread in Vienna had to be convulsed and resilient, otherwise fermented and reformed would be the two most important steps in making the Vienna bread