After-oiling method: except butter, put the bread materials into a bread machine and knead them for about 10 minute according to the kneading procedure, then add softened butter to continue kneading until the finished state, and ferment to twice the size.

Take it out, press and exhaust it, divide it into two parts, round and relax 15 minutes.

Roll the dough into a rectangular shape, which is almost as long as the mold.

Roll up along the wide edge.

Put it in the mold. (The bottom of the mold should be covered with oil paper or tin foil paper for demoulding. )

Secondary fermentation to 1.5 times the size (about 40 minutes). It's cold. I preheat the oven to about 30 degrees, turn off the fire, put the bread in the oven, and put a bowl of boiling water in the oven for fermentation. )

When the bread is fermented for the second time (about 25 minutes later), the cake paste is made. Add sugar, milk and corn oil to the egg yolk until the oil and water are mixed and the sugar is dissolved.

Sift in the low flour and mix well with a rubber knife.

Put the egg whites in a clean water-free and oil-free container, add sugar and vinegar and beat until hard and foaming.

Put the 1/3 protein paste into the egg yolk paste and mix well.

Pour it back into the remaining 2/3 protein paste and mix it quickly and evenly. (it's the same as Qifeng cake)

The bread was fermented twice to the size of 1.5-2 times.

Pour the cake lake into the fermented bread, and shake it a few times to make a big bubble.

Preheat the oven at 350F/ 180C and bake for 45 minutes.

Take out the inverted buckle and let it cool, and then you can demould it.

Tip:

The bottom of the mold must be covered with oil paper or tin foil paper, otherwise it will be difficult to demould.

Try to roll the rolls as tightly as possible so that there will be no big gap when baking them.