Yeast: 4g

Milk: 80 grams

Egg: One.

High gluten flour (main dough): 80g.

Sugar powder: 50g

Salt: 3 grams

Cream: 60g

Egg liquid: right amount

Saltless butter: 25g.

1: Make medium-sized dough first, weigh high-gluten flour, milk, eggs and yeast and put them into a basin.

2. Then knead repeatedly, cover with plastic wrap and refrigerate 18 hours.

3. The medium-sized dough is fermented overnight and has many small holes.

4. Now start to make the main dough: high-gluten flour, sugar, salt and whipped cream, weigh them and put them into the basin.

5. Knead the dough without adding water.

6. Divide the fermented medium-sized dough into small pieces and put them into the main dough.

7: Knead the main dough and the middle dough evenly, and then take 15 minutes to knead the dough.

8: Add butter to the kneaded dough.

9. Knead the dough repeatedly until fascia gloves appear.

10: Add butter until it is completely mixed, and then divide the dough into several equal parts for use.

1 1: Cut a piece of butter and put it in a bread mold to prevent it from sticking.

12: flatten the dough with a rolling pin.

13: once rolled up and put into the mold for proofing.

14: Brush the egg liquid when you wake up.

15: 165 degrees after baking for 40 minutes, the delicious bread was baked.

16: It can be drawn after cooling.