Ingredients: 500g high-gluten flour, 250g pure milk, whipped cream 100g, 4g salt, 80g sugar, 5g high-activity dry yeast, rose soft cereal sauce 120g, and 30g butter.

Production process:

1 Except butter and rose soft cereal sauce, put other ingredients into the chef's bucket and stir at low speed to form balls.

2. Add rose soft cereal sauce, stir evenly at low speed, and then pat it into a thick film at medium speed.

3. Add softened butter and stir evenly at low speed, and then punch out the glove film at high speed.

4. Knead the dough into 6 equal parts, cover with plastic wrap and relax 15 minutes.

5. Roll out the loose dough, roll it from top to bottom, roll it out again, roll it from top to bottom, pinch it and put it into the toast mold.

6. Roll and ferment until toast box is 9 minutes full.

7. Preheat the oven in advance, bake for 33 minutes with the upper tube 160 degrees and the lower tube 185.