1. The materials needed to make the crust are 1ml of milk, 3 eggs, 6 tablespoons of whipped cream, 1 teaspoon of salt, 6 tablespoons of white sugar, 3 cups of flour and 3 teaspoons of high-sugar and high-oil yeast.

2. Put them into the bread machine in sequence and knead the dough for the first time. After the first kneading, add 2 grams of butter and wait for the second kneading.

3. After the second kneading, take out the bread bucket and turn off the power of the bread machine. Cover the bread barrel with plastic wrap, ferment at room temperature (about 18 degrees) for about 4 minutes, take out the dough, divide it into several pieces, put it on the chopping board, cover it with plastic wrap and wake it up for about 15 minutes (you can also put it in the cold storage layer of the refrigerator and relax it for half an hour, which is better and easier to set when shaping).

4, shaping into the required shape, and carrying out secondary fermentation until the volume of the green body is about 2-2.5 times larger.

5. Preheat the oven at 16 degrees for 5 minutes and add the fermented dough. If you bake it directly on a baking tray, bake it for about 15 minutes (if you like to eat bread crust with light color, you can also cover it with tin foil); If baked in a toast box, 45 grams will be baked for about 4 minutes.

6. When making bread crust, it is important to pay special attention to that when baking bread, you can brush the broken egg yolk liquid on the bread crust, and the crust of the bread will be bright. In addition, after the baked bread is cooled, it will be packed in fresh-keeping bags, so that the crust will be softer. The crust of the bread made in this way will be very thin, and the bread will be very soft because of the proper proofing.