1. 300 grams of cake flour, 25 grams of cheese powder, 25 grams of milk powder, 3 grams of salt, 3 grams of yeast, 60 grams of light cream, and 180 grams of milk.

2. Mix all the ingredients evenly, knead into a smooth dough that can be pulled out as a thin film, and ferment until it is basically doubled in size.

3. Flatten and roll into a round shape, place for 15 minutes, then flatten and roll into a 1CM thick rectangle.

4. Roll the dough sheet horizontally and put it into the toast mold for final fermentation.

5. When the dough has doubled in size, cut a knife in the middle to deflate the dough.

6. Preheat to 190 degrees and heat up and down for 35-40 minutes.

7. Remove from the mold and let cool.