Mix and stir water and yeast powder evenly, wait for 15 minutes to dissolve, then mix and stir yeast and eggs evenly. In another large bowl, mix and stir low-gluten flour, high-gluten flour, milk, sugar, salt and 50g cream, dig a hole in the middle, pour in the evenly mixed yeast and eggs, and stir from the middle until dough is formed. Put the dough on a smooth table and knead it vigorously until it is elastic and smooth. Put the smooth dough into a clean bowl, cover the bowl with a wet towel and leave it for 30 to 45 minutes. Sprinkle a thin layer of flour on the table top, roll the dough into a cake 30 cm long, 25 cm wide and 0.3 cm thick ... put the cream in the middle of the dough, wrap the dough on both sides in the middle, and tighten the joints. Wrap it up and put it in the refrigerator for 20 minutes. Ferment the flakes for 15 minutes, then cut into 12 triangles with a width of 15cm and two hypotenuses of 16.5cm, apply a little milk on the surface of the triangular flakes, and roll them into horns. Spread a layer of oil on the baking pan, and put the bread blanks on the baking pan to ferment for 35 to 40 minutes. Preheat the oven 190℃ and bake in a baking tray 15 minutes.