Bake in an oven at 18 degrees, in the middle and lower floors, for 35 minutes, as follows:

Ingredients: 3g of high-gluten flour, 7g of whipped cream, 12g of coconut milk, 2g of milk powder, 4g of white sugar, 15g of milk, 1 egg, 3g of yeast and 3g of salt

Accessories: appropriate amount of butter.

2. When the dough is kneaded until a large piece of film can be pulled out, commonly known as glove film, it reaches the stage of complete expansion.

3. Round the dough. Cover with plastic wrap and ferment at room temperature in the current weather.

4. When the dough is 2-2.5 times the original dough, it is finished.

5. Take out the dough and knead it on the chopping board to exhaust the air in the dough. Divide into three parts on average, knead and relax for 15 minutes.

6. Proofread the dough and roll it into long dough pieces.

7. Roll up from top to bottom.

8. Put the rolled dough into the mold with the edge down. Cover with plastic wrap for secondary fermentation.

9. The final fermentation is completed when it is delivered to nine minutes.

1. cover the mold.

11. Preheat the oven for 18 degrees, lower and middle layers, and bake for 35 minutes.

12. Brush a layer of butter while it is hot, and the bread is ready.