60 grams of milk powder, egg white 1, 25 grams of fine sugar, 3 egg yolks, 360 grams of high-gluten flour, 20 grams of condensed milk, 55 grams of fresh cream (vegetable oil), 5 grams of yeast, 4 grams of salt and 90 grams of milk.

working methods

1. 1. After the milk is heated, add yeast and stir evenly, and then let it stand for 10 minute.

2. Put all the ingredients except the cream into the basin and knead it into dough (I can't knead it well, just let it be, I really have no patience).

3./kloc-Add the cream after 0/5 minutes, then knead it, knead it all the time, and knead it endlessly until it reaches the expansion stage (I didn't knead it, and I don't know what the so-called expansion stage looks like) and ferment it to twice the size.

4. Roll separately, relax for 20 minutes, roll for 10 minutes, catch up again, and then relax.

5. Put into a toast mold for the second fermentation. The hair is flush with the mold (I didn't send it like that, only about 8 points, not evenly distributed, hehe)

6. Preheat the oven 180, bake the bottom layer 180 15 minutes, cover it with tin foil, and bake it at 150 for 20 minutes.