Ingredients: high-gluten flour 180g, low-gluten flour 40g, fine sugar 25g, dry yeast 3g, salt 2g, egg (whole egg liquid) 35g, milk powder 12g, milk 60g and whipped cream 60g.

Brush liquid: the whole egg liquid is appropriate.

First, knead the dough according to the general bread making process. Put the dry yeast into warm milk in advance, stir well, dissolve the yeast and let it stand for 5 minutes. Knead all the materials into dough, and stir with Jun Bake Chef at low speed for about 13 minutes (or knead by hand) until the swelling stage (film can be released).

Put the kneaded dough into a large bowl, cover it with plastic wrap, and ferment in a warm place for about 1 hour until the dough becomes 2.5 times larger. Vent the fermented dough, gently knead it for about 1 min, then divide it into 8 parts evenly and knead it round. Cover with plastic wrap and relax 15 minutes.

Then you can have plastic surgery. Take a loose dough and knead it into a round and pointed shape by hand. Then flatten the dough and roll it out along the shape of the dough. Stretch the wide end of the dough to both sides to make a triangular dough sheet.

Then roll it up. After winding, the two ends are ground thinner and sharper, and bent into a trumpet shape. After all the dough is shaped, put it in a baking tray covered with silicone oil paper.

Note: 1. The whole process of making dough is the same as ordinary bread. The key to making beautiful horns is shaping. If it is found that the dough is seriously retracted and difficult to operate during the molding process, you can continue to let the dough relax for a while before operating.

2. In order to ensure the clear and beautiful shape of the baked horn, the dough only needs to be fermented to 1.5 times. But please rest assured that this kind of bread is not fermented twice as big, but it is still soft.