Add the raw materials into the bread machine-knead the dough to the swelling stage (60min)- primary fermentation-exhaust setting-secondary fermentation-baking (45min) 1. First, take out the bread barrel, put on a stirring rod, and pour in milk, egg liquid, whipped cream, sugar and salt. In order to protect the inner wall from sticking) (In addition, the inner side of the shaft and the inner cavity of the stirring rod that just left the factory will be coated with lubricating oil to prevent rust. In addition to cleaning and drying, it is best to apply cooking oil. It is best to beat the dough less for the first time to absorb the residual engine oil, so that there will be no black oil in the future. 2. Pour in flour and yeast, and finally add yeast. 3. Put the bread bucket in the toaster and stick it on. (There are instructions for loading and unloading bread barrels. 4. Select the "Dough Mixing" program for 20 minutes, and then start! When the dough is almost formed, we can scrape off the residue at the corners with a rubber scraper or scraper to speed up the mixing. 6. After a "dough mixing" program is completed, the state of dough is not enough, and then start a "dough mixing" program. After 7.40 minutes, two "dough mixing" procedures were completed. Check by hand that the gluten has swelled, and you can add butter. 8. Add the softened butter in advance and select the "Dough Mixing" program again. 9. The third "dough mixing" procedure is over, and the dough of toast is also kneaded. Take it out and check it. You can spread a big film that is not easy to break. 10. Take out the dough, round it, put it in a bread bucket and ferment it. Cover the bread machine, unplug the power supply, and slowly ferment in a warm place at normal room temperature, because the first fermentation temperature of bread is about 28 degrees. ) ferment until the concave hole does not rebound or sink after the index finger is inserted and taken out, take it out, press and exhaust, and divide it into three equal parts. 1 1. Take one portion, fold it at 90 degrees, roll it evenly, roll it tightly from top to bottom, make all three portions, and discharge them into a bread bucket. (The mixing knife needs to be taken out) 12. Use the yogurt program of the bread machine for the second fermentation, about 50 minutes, and finally ferment until the bread barrel is nearly six or seven minutes full, brush the egg liquid on the surface and sprinkle sesame seeds. 13. Select the "Baking" program, put the bread bucket into the bread maker, set the time to 50 minutes, and select the medium color. (The crust of my toast is a little deeper, so it would be better to choose "light color") 14. Baked for 15 minutes, the peak almost rose to full mold. 15. Super soft Yamagata toast is ready.