Cooking Steps

1. 

   Step1:Put material a (1 custard mayonnaise, 10g fine sugar, 15g high gluten flour and 65g fresh milk) into the pot. Mix well with the eggbeater first, then boil over a small fire and stir into a paste. Take it out and cool it. Cover with the plastic film. Refrigerate for about 60 minutes and then reserv

2. 

   Step2:Mix materials and materials B (250g of high gluten flour, 30g of fine sugar, 1 / 2 teaspoon of salt, 4G of instant yeast powder, 15g of milk powder and 100g of water) of practice 1. First mix them slowly to form a dough, and then mix them with medium speed to form a smooth dough

3. 

   Step3:Add salt free cream, stir in slowly, and then mix at medium speed to form a dough with extensibility

4. 

   Step4:Put the dough in a container and cover with a plastic wrap. Ferment for 80 minutes

5. 

   Step5:Divide the dough into 3 equal parts. Roll the back cover with the plastic wrap. Relax for about 15 minutes. Shape the ellipse with a length of about 18 cm and a width of about 10 cm. Turn the dough over and roll it into a cylinder. Put them into the toast mold

6. 

   Step6:Cover with plastic wrap and ferment for about 60 minutes. Evenly brush the dough to the top of the moul

7. 

   Step7:Put it into the preheated oven. Bake it for 30 minutes at 180 ℃ and 190 ℃ for heating. Demould it immediately after it is out of the oven.