2. Put the materials except the cream into the bread machine, start the bread dough mode, stir for about 10 minute, and add the cream to complete the bread dough mode.
3. Take out the first fermented dough, exhaust it, divide it into three equal parts, roll it into a cylinder, cover it with plastic wrap and let it stand for 20 minutes.
After 4.20 minutes, stick the dough into long strips for about 30 minutes.
5. Roll into a cylinder along one direction.
6. Like other doughs, roll them smoothly into a cylinder.
7. When you put the dough into the toast mold in turn, move it to the oven, prepare a cup of hot water and put it together for the final fermentation, and the dough will be full in 50-60 minutes or 9 minutes or 8 minutes.
8. After the dough is fermented, preheat it in the oven at 265,438+00 degrees for 65,438+00 minutes, then bake it at 65,438+00 degrees for 35 minutes, then bake it for 8-65,438+00 minutes, then turn the dough over and evenly color the surface, 65,438+02.
9. After the baked bread is taken out, shake it on the table, demould it immediately, put it on the cooling rack, and then cut it and bag it for preservation after it is completely cooled.