Main Dough: 150g bread flour, 90g sugar, 6g salt, 110g light cream, 40g butter
Operation:1. Dissolve the yeast from the medium seed in the warm milk and knead with the other ingredients of the medium seed, then put it in a warm place and let the dough ferment in a basic way until it is about 4 times as big as it should be. The dough will be slightly sour at this point.
2. When the medium dough is ready, take it out of the oven, cut it into small pieces, and knead it together with the main dough ingredients until it expands.
3: Add the butter and knead until fully formed, then place in a warm place and relax for 30 minutes.
4: Remove the dough from the oven, divide it into 190g pieces, roll them out and let them rest for 15 minutes.
5: Roll out the dough into an oval shape, turn it over and fold it inward from the top and bottom thirds, then press the bottom edge thinly and roll it up from the top to the bottom.
6: Arrange the dough into a toast mold and transfer to a baking box for final fermentation.
7: When the final fermentation is about eight minutes full, brush the surface with egg wash and place in a preheated oven at 180℃, lower shelf, upper and lower heat, for about 30 minutes.
8. Remove from the oven immediately and let cool on the baking sheet.