[Raw material/seasoning]

(1) 2 teaspoons of warm water for dry yeast100g.

(2) 45 g salt 1 and 1/2 tsp water 100 g egg 1 milk powder 1 and 1/2 tsp high-gluten flour 380 g.

(3) 20g of cream

[production process]

(1) Mix and melt the material 1, then add it into the material 2 and stir it into coarse dough.

(2) After adding the cream, continue to knead until it becomes smooth and bright dough.

(3) Cover the plastic bag and let it stand at 27℃ for basic fermentation 1 hour.

(4) Take out the dough, reshape it again, let it stand and relax for 10 minute, then beat it into oval dough with a stick, roll it up, and the dough at the closing position must be pinched tightly.

(5) Put the dough into a trough mold, brush a layer of egg liquid on the surface, and put it into an oven or other closed container (about 38℃) for final fermentation for 30 minutes.

(6) Preheat the oven to 180℃, and bake it in the mold for about 20 minutes.