1. Material: 260g of high flour, 50g of sugar, 3g of salt, 20g of milk powder, 20g of milk (water)120g, 50g of eggs, 4g of sugar-tolerant yeast and 30g of butter (vegetable oil).

2, the practice of cream white toast: all other materials except butter are mixed together and put in the refrigerator for more than half an hour.

3. Take out the dough and knead it to the swelling stage. Add butter and knead until it is completely expanded until the extruded glove film is elastic and not easy to break.

4. Once allocated to a room of about 25-28, it will ferment to twice the size. Take out the exhaust for setting, and control the temperature of the second machine at about 35 and the humidity at 60-70%. 150℃ for 50 minutes to 9 o'clock.