1. raw materials: 300g of golden elephant high powder, 3g of yeast, 30g of milk130g of egg liquid, 60g of whipped cream, 45g of sugar, 5g of salt and 30g of butter. Accessories: sesame.

2. Add whipped cream, milk, egg liquid, sugar, salt, butter, high-gluten flour and yeast in turn, and beat the dough until it is fully expanded. Generally, two separate kneading programs are selected for 40 minutes.

3. Take out the dough, round it, put it in a bread bucket, and carry out basic fermentation. Cover the toaster, unplug it, and put it in a warm place to ferment slowly. Normal room temperature is basically ok, because the first fermentation temperature of bread is about 28 degrees. )

4. Ferment until the concave hole does not rebound or sink after the index finger is inserted and taken out, take out, press and exhaust, and divide into three equal parts.

5. Take one and roll it evenly. This time, the dough was in a relaxed state, and I rolled it without kneading it round and fermenting it in the middle.

6. Roll up tightly from top to bottom.

7. All three are ready and discharged into the bread bucket. (The stirring knife needs to be taken out)

8. Use the yogurt program of the bread machine for the second fermentation, about 50 minutes, and finally ferment until the bread barrel is nearly six or seven minutes full. Brush the surface with egg liquid and sprinkle sesame seeds. (the middle peak of the finished product made by this amount is close to the top of the mold, and the two sides are slightly shorter. )

9. Select the "Baking" program, put the bread bucket into the bread maker, set the time to 50 minutes, and choose a medium color.