2. 500g of kite bread flour, sugar 15g, 3g of dry yeast, milk 160g, whipped cream 140g, protein 35g and butter 10g are put together and kneaded into dough, that is, medium-sized dough. You don't need to knead it until it swells, just knead it into a ball. Cover with plastic wrap and ferment to 3 times the size. Intermediate seed method is time-consuming. I usually use refrigeration, knead it at night and put it in the refrigerator, and then take it out the next day.

3. Tear the fermented medium-seed dough into small pieces, and knead it with 40g of protein, 75g of sugar, 6g of salt, 2g of dry yeast and other raw materials to the swelling stage. It's wet and sticky at first, so be patient.

4. Add butter and knead into large pieces.

5. round up. Cover with plastic wrap and relax for 30 minutes. Take out the exhaust, divide it into 6 equal parts, and relax 15 minutes.

6. Roll the dough into a cow tongue shape, turn it over, fold it in the middle from left to right 1/3, press it, roll it out, and roll it up from top to bottom.

7. Put it into the mold. Roll all the dough in turn. Sending into an oven for final fermentation. Put a bowl of hot water in the oven to increase the humidity.

8. Ferment until 7-8 minutes full, and take out the mold and bowl. Start preheating the oven to 180 degrees. Brush a layer of egg liquid on the surface of bread, send it into a preheated oven and heat it up and down for 35 minutes. Immediately after taking it out, demould it and put it on the grill for cooling. 1. After adding protein, sugar, salt and dry yeast, the dough is sticky and unshaped. Be patient and fight more. For the same amount of raw material powder, I use kite bread powder, which is much less absorbent than elephant powder, so it is more sticky. If you have a bread machine, you'd better use a machine. It's easier. I made two pieces of toast dough by hand, and I was very tired when kneading it.

2. Finally, hand powder is needed for plastic surgery.