1. Add flour, eggs, sugar, yeast powder, salt, cream and water into the container;

2. First, stir with chopsticks to mix the ingredients evenly, so that the flour can fully absorb water;

3. Put the dough on the chopping board that can be kneaded and start kneading the dough by hand;

It is normal that the dough will be sticky at first. It would be better if there was a scraper. Scrape off the surface stuck to the chopping board. I use a knife, and the same is true.

The purpose of making bread dough is to make gluten form, and the texture of the finished product will be more delicate, so we should choose high-gluten flour to make bread.

6. Don't melt the butter by heating, so you can't continue kneading the noodles. Take it out in advance and let it soften at room temperature. Butter will be sticky when it is put into the dough, so it should be rubbed constantly;

7. After adding butter to the toast dough, there are two stages, one is the expansion stage and the other is the completion stage. I will show you how the dough reaches the swelling stage and then how to reach the complete stage with pictures.

8. Add butter and continue to knead the dough. Slowly, we found that the dough completely absorbed the butter and was no longer so sticky. Keep kneading the dough and separate the dough. We found that the dough can be pulled out of the film, but the film is still easy to break, and the holes are irregular, indicating that the dough has reached the expansion stage. If you don't make toast, ordinary buns can be kneaded here, but you must knead the toast to a full stage, so you should continue to knead the noodles;

9. Continue to knead the dough. Sometimes we can beat the dough, but if the dough is too sticky, it is not suitable for beating. We still choose to continue kneading dough.

10. After showing the perfect film, we put the dough in a container, cover it with a lid or plastic wrap and start to ferment.

1 1. Many people have passed the kneading pass, but they can't pass the dough pass.

12. The fermented dough is broken by hand, and it has the feeling of wiredrawing. The soft cotton indicates that the fermentation is in place;

13. Take the dough out of the container and knead it. This is called exhaust, which exhausts the gas produced by fermentation.

14. Divide the drained dough into three equal parts with the same weight.

15. Start plastic surgery. Take a dough, roll it out with a rolling pin, fold it in half, roll it out again, put it in toast box, and remember to close it;

16. Treat the other two small doughs in the same way.

17. Next, be patient and let the dough ferment for another hour or so;

18. In the final stage, you are only one step away from winning. Come on! We preheat the oven to 180 degrees.

19. Just put toast box at the bottom or the penultimate floor, the difference is not very big. First, bake with 180 degrees for about 10 minutes, and we find that the surface color of toast is deepened. At this time, you need to cover it with tin foil, otherwise the toast will be burnt.

20. Cover with tin foil, heat to 200 degrees and bake for 20 minutes.