Mix the high-gluten flour, rapid fermentation, sugar and salt evenly, add Tang Zhong, salt, water, fresh milk and whole eggs, and then add cream and stir until the completion stage (three lights).

Basic fermentation takes about 90 minutes, which is twice as large (depending on the temperature).

Press the dough out of the air with the palm of your hand, roll it into a stick, and ferment it in the middle 10 minutes. Cut the dough (@45g) into pieces, shape the dough into an olive shape or a circle, soak the surface of the dough with water, then wrap it with a layer of white sesame seeds, put it in a baking tray, and finally ferment for 60 minutes.

Preheat the oven to180 C and bake for about 15- 18 minutes until the surface is golden yellow. Take it out of the oven and put it on a shelf to cool.