1, put the flour into a pot, mix the raw materials except butter, and pay attention to keep the yeast away from salt first;

2. After the dough is synthesized, add butter to continue kneading the dough;

3. Grab one end of the ball on the chopping board and pat it. After folding, continue beating until the dough is smooth and the film can be pulled out;

4. Ferment the dough in a warm place to double the size;

5. Take the swollen dough out of the dough and release gas. And then divided into equal parts;

6. Round the divided dough, which is beneficial to the formation of bread crust;

7. Put the dough on the second floor of the preheated oven to continue fermentation (be careful not to raise the temperature too high, not to exceed 40 degrees), and put a small bowl of water in the oven;

8. When the dough is fermented to twice the size again, start baking;

9, up and down the fire 180 degrees, baking for 30 minutes;

10, brush the cream on the bread when it is almost ready.