Butter is put in when making bread.

Materials: 300g high gluten flour, 50g granulated sugar, 30g eggs, 120g milk, 40g light cream, 20g butter, 4g yeast, egg wash for the surface

Operating steps:

1, all ingredients except butter are put into the mixer and mix well.

2. After kneading for fifteen minutes, add the softened butter.

3. Continue kneading for ten minutes, take a small piece of dough and pull out a film, then no need to mix again.

4. Put the dough into a bowl and cover with plastic wrap and put it into the fermentation box for the first fermentation.

5. When the dough has reached 2.5 times its original size, poke a hole in it with a little bit of flour on your finger and it won't shrink back, so it's ready.

6. Remove from the oven and flatten out on a floured surface.

7: Divide the dough into 10 small balls, knead them, and cover with plastic wrap to let them rise at room temperature for 20 minutes.

8: Roll out one ball into an olive shape.

9: Roll from one side to the other along the long side.

10: Roll into a vertebra shape.

11: Roll the tapered arrangement into a long strip again.

12: Roll from the widest to the narrowest side.

13: Press the roll downward and place it on a baking sheet for the second fermentation.

14: Ferment to 1.5 times its original size and brush the top with egg wash.

15: Bake in the middle of a preheated oven at 180 degrees Celsius for 15-18 minutes, until the top is golden brown.