Add raw materials to the bread machine---knead the dough to the expansion stage (60 minutes)---first fermentation---exhaust shaping---second fermentation---baking (45 minutes) 1. First take out the bread bucket, put the stirring stick on, pour in the milk, egg liquid, light cream, sugar and salt, first stir gently with chopsticks. (Note: Do not scratch the bottom of the bucket with the chopstick head and The wall of the barrel to protect the non-stick inner wall) (Also: The inside of the cavity of the rotating shaft and mixing rod that has just left the factory will be smeared with lubricating oil to prevent rust. In addition to cleaning and drying it and applying cooking oil, it is best to use less oil the first time. Use the dough to absorb the remaining oil, and there will be no black oil in the future.) 2. Pour in the flour and yeast, and add the yeast last. 3. Put the bread bucket into the bread machine and lock it. (The instructions for loading and unloading the bread bucket are included in the instructions) 4. Select the "Dough Kneading" program, 20 minutes, start! 5. After the dough is almost formed, we can use a rubber spatula or scraper to scrape the residue in the corners to speed up the mixing. 6. After a "dough kneading" program is completed, the dough is not in sufficient condition, so a "dough kneading" program needs to be started again. 7. After 40 minutes, the two "dough kneading" programs are completed. Check with your hands to see that the gluten has expanded and butter can be added. 8. Throw in the pre-softened butter and select a "noodle kneading" program again. 9. The third "dough kneading" process is over, and the toast dough is also kneaded. Take it out and check it. It can stretch out a large film that is not easy to break. 10. Take out the dough, round it up and put it into the bread barrel for basic fermentation. (Cover the lid of the bread machine, unplug the power, and place it in a warm place to ferment slowly. Normal room temperature is fine, because the first fermentation temperature of bread is about 28 degrees.) Ferment until the hole does not bounce back or sink after inserting your index finger and taking it out. Take it out, press to deflate, and divide into three equal parts. 11. Take one portion, roll it out evenly, turn it 90 degrees, roll it out evenly again, roll it up tightly from top to bottom, make all three, and place them side by side in the bread barrel. (The mixing knife needs to be taken out) 12. Use the yogurt program of the bread machine for the second fermentation, which takes about 50 minutes. Finally ferment until the bread barrel is nearly 60-70% full. Brush the surface with egg wash and sprinkle with sesame seeds. 13. Select the "Bake" program, load the bread bucket into the bread machine, set the time to 50 minutes, and select medium color. (The crust of my toast is slightly darker, it would be better to choose "light color") 14. This is after baking for 15 minutes, the peak in the middle has almost risen to the full mold. 15. Super soft mountain-shaped toast comes out of the oven.