Medium variety: high-gluten flour: 250g fine sugar: 8g dry yeast: 2g fresh milk: 80g whipped cream: 70g protein: 18g butter: 5g.

Main dough: protein: 20g sugar: 37g dry yeast: 1g milk powder: 15g salt: 3g butter: 5g.

Steps:

Put all the ingredients in 1 into the chef's machine and mix them into dough. After sealed room temperature fermentation 1 hour, put it in refrigerator for fermentation 12- 17 hours, and the fermented dough spread out to form a honeycomb structure.

2. Cut the fermented medium-sized dough into small pieces and put them into the chef's machine. Add all the materials except salt and butter in the main ingredients of the dough and knead until the dough has a small amount of jagged thick film.

3 Add salt and softened butter, stir at low speed until the butter is absorbed, and knead at medium and high speed until the dough can be pulled out with holes and serrated gloves.

4 Take out the dough directly and relax for 20 minutes at room temperature, divide it into 3 parts on average, knead it round, and continue to relax for 20 minutes. Roll the loose dough into a cow tongue, roll it into a column from top to bottom, relax for 20 minutes, then roll the dough long, turn it over, roll it into strips, roll it up from top to bottom, and put it in toast box.

5. Put it into a fermentation box with 35 degrees and 80% humidity for fermentation until the mold 9 is full.

6. Spray water mist on the surface of the toast, put it into a preheated oven, and bake it in the middle and lower layers of the oven at 170 degrees and 190 degrees (three-energy low-sugar toast box) for 28 minutes (adjust the temperature and time according to the temper of your oven).

7. Shake out the hot air from the oven, put it on the baking net, cool it to the end of the temperature, and seal it.