1. Ingredients: 250g high-gluten flour, 40g milk, 1 egg, 30g sugar, 50g cream, 25g butter, 3g yeast, 2g salt.

2. Add high-gluten flour, sugar, yeast, butter, eggs, and milk in small amounts and several times, knead into a ball, and let it sit for 15 minutes.

3. Knead the dough until smooth, add butter and salt.

4. Knead at low speed until the butter is almost absorbed, then turn to medium speed and knead until the dough is smooth and the film can be pulled out.

5. Place in the refrigerator and ferment until 1.5-2 times in size (40 minutes).

6. Divide the dough into 12 equal parts and shape into rounds. Continue to ferment in the refrigerator for 15 minutes. Refrigeration can lower the temperature of the dough and give the dough enough rest time. The dough that has relaxed at low temperature will be more conducive to later shaping.

7. Take a piece of dough, roll it into a circle, determine the center, make a cut one centimeter away from the center, and cut a cut on the left and right opposite it.

8. Divide the left and right sides into three equal parts, turn over the middle dough piece, and bring the two sides closer together. Fold the middle strip up to the bottom and pinch the closing edge.

9. The bow is ready. Place on a baking sheet, seal and ferment until doubled in size, ferment at room temperature for 30 minutes. Sift a thin layer of flour over the surface.

10. Preheat the oven for 10 minutes, with upper and lower heat at 180 degrees, middle and lower layers, for 20 minutes. Once colored, cover with tin foil. The beautiful bow bread is ready.