1. After oil method, except butter, put the ingredients of the bread body into the bread machine, press the kneading program to knead for about 10 minutes, add the softened butter and continue kneading until done, ferment until 2 times bigger.

2. Take out the bread, press it to exhaust, divide it into 2 parts, roll it out, and relax it for 15 minutes.

3. Roll out the dough into a rectangular shape about the length of the mold.

4. Roll up the dough along the wide side.

5. Put the dough into the mold. (The bottom of the mold should be lined with greaseproof paper or tin foil to release the mold.)

6. Second fermentation until 1.5 times the size (about 40 minutes). (The weather is getting cooler, I preheat the oven to about 30C degrees, turn off the heat, put the bread in the oven, put a bowl of boiling water in the oven, and ferment.)

7. While the bread is fermenting for the second time (after about 25 minutes), start making the cake batter. Egg yolks with sugar, milk, corn oil beat until the oil and water mix, sugar dissolved.

8. Sift in the low-flour and mix well with a rubber knife.

9. Put the egg white into a clean container without water and oil, add sugar and vinegar and beat until stiff peaks.

10. Put 1/3 of the egg white mixture into the egg yolk mixture and mix well.

11. Pour back into the remaining 2/3 of the egg white mixture and mix quickly.

13. Pour the cake lake onto the fermented bread and shake it vigorously a few times to shake out the big bubbles.

14.Preheat oven 350F/180C and bake for 45 minutes.

15. Take out the bread and let it cool upside down, then you can unmold it.

16. Slice and see, very soft.