Firstly, all medium-sized dough materials are stirred into dough and fermented at room temperature for about 1.5 hours to double the size. Put the medium-sized dough and all the ingredients (except salt and cream) into the bread machine (20-30cc is reserved for the liquid part, and slowly add it during stirring). I stir the salt for 2 rounds (1 round for 20 minutes) for about 5 minutes, and then add the cream in the second round. After the dough is stirred, add the dried fruit and stir evenly at low speed. Knead the smooth surface of the dough into a ball, knead it down and put it in a pot with a little oil. Spray some water on the dough surface to prevent it from drying. Put the dough in the oven and ferment for the first time, about 60 minutes, to double the size. Move the first fermented dough out of the table, press the air out of the dough by hand, rub it round, cover it with plastic wrap and let it stand for 15 minutes. Sprinkle some hand powder on the surface of the remaining dough to avoid sticking. The rod is oval, rolled into a cylinder from the short side, put into a baking mold, spray some water in the oven and ferment to twice the size.

After the fermentation, apply a proper amount of whole egg liquid on the dough, make three cuts on the dough, put the dough into an oven preheated to 180℃/220℃, and bake it in the oven for about 28-30 minutes.

Immediately after baking, demoulding, cooling on a grid, and slicing after cooling.