Ingredients: 250g of high-gluten flour, 3g of yeast, 35g of sugar, 30g of eggs, 30ml of milk 100ml, 30ml of whipped cream, 0/0g of butter/kloc-0, and 0/.5g of salt.

Accessories: 20g butter for rinsing dough, proper amount of whole egg liquid, 1 8 inch cake mold.

Steps:

1. Milk, whipped cream, eggs, sugar, salt, put them in the bread bucket first.

2. Add high-gluten flour and yeast.

3. Bury yeast.

4. Put the bread bucket into the bread machine and knead the dough for 20 minutes.

5. Cut the butter into small pieces in advance.

6. After kneading for 20 minutes, add butter, knead for 20 minutes and knead for 50 minutes.

7. Knead the dough into a film during the expansion stage.

8. Put the dough into the basin and cover it with plastic wrap for the first fermentation.

9. Ferment the dough to twice the size, dip some dry powder with your middle finger and poke a hole in the middle of the dough, and the dough will be ready and will not shrink.

10. The dough is vented.

1 1. Divide evenly into 5 parts, cover with plastic wrap and relax 15 minutes.

12. Pick up the dough and roll it into round pieces.

13. The butter melted ahead of time.

14. Take a piece, brush it with melted butter, leave 1cm on the side, then fold a piece on it, brush it with butter, and repeat this step without brushing the fifth piece.

15. It's all folded noodles. Then gently roll it into a diameter of about 25cm with a rolling pin.

16. Tighten the 8-inch or 9-inch round die (it is better to use a larger one).

17. Cut the edge with a knife.

18. Plastic dough pieces.

19. Cut the round dough into 4 equal parts.

20. Divide into 16 equal parts.

2 1. Take a piece from the big head and roll it up.

22. Roll all the way to the tail.

23. The cut part can be made into your favorite steamed stuffed bun.

24. rub into long strips.

25. Roll it up.

26. Butter the mold in advance to prevent adhesion.

27. Put the rolled dough into an 8-inch round mold, with four pieces in the middle and the others arranged in a circle on the side, and put it in a warm place for secondary fermentation to double the volume.

28. Brush egg liquid on the surface after fermentation.

29. Bake in a preheating oven 180 degrees for 20 minutes. Pay attention to observation and cover it with tin foil in time.

30. The toast came out.