Ingredients: 200g high flour, 50g low flour, 3g yeast, 25g sugar, 3g salt, 25g eggs, 95ml milk, 60g fresh cream, 25g butter

Method:

1) Put all the ingredients except butter into a large basin and knead into a smooth dough.

2) Add butter to the dough and continue kneading it into a dough until the dough is smooth and soft and can be stretched to form an unbroken film.

3) Put the dough into a basin and put it in a warm and humid place for basic fermentation. The dough will rise until it is about twice the size. Use your fingers to press a hole in the dough. The dough will not shrink or collapse. Can.

4) Divide the dough into small pieces of 40g each, roll into balls, cover with plastic wrap and rest for 15 minutes.

5) Take a paper mold that can be used for baking bread, place a relaxed dough in the middle of the mold, place 8 small doughs evenly around the dough, and then cover it with plastic wrap for secondary fermentation.

6) When it has doubled in size, brush the surface of the dough with egg wash, put it into the bottom layer of the preheated oven, and bake it at 180 degrees for about 15 minutes.

7) After taking it out of the oven and letting it cool, use chocolate to draw the facial expressions of a little lion on the surface of the bread.