1. Put the main ingredients and ingredients into the bread machine in order (water, milk, high-gluten flour, yeast, cream, sugar, eggs, salt), water, milk, eggs at room temperature, start the bread machine for 90 minutes of kneading and one-time fermentation .
2. Knead out the gluten and complete a fermented dough.
3. Remove air from the dough.
4. Divide the dough that has been fermented into 16 equal parts. (It can be determined according to the size of the oven. After many practices, my 29-liter oven, 500 grams of noodles are divided into two pieces, and the bread baked out of eight breads each time is the best. Yes.) Cover the small dough with plastic wrap and let it rest for 15 minutes.
5. The loose dough is rolled into a strip with a length of 35 cm.
6. Fold the rubbed noodles into a twist shape.
7. Don't bend it hard, or it will change the shape. Pinch the head of the finished bread. The small family oven bake long loaves evenly.
8. Arrange the finished bread evenly in a baking tray with greased paper to start the second fermentation. The secondary fermentation time is 60 minutes and the temperature is 35 degrees.
9. After the second fermentation is complete, brush the surface of the bread with whole egg liquid. (The size after the second fermentation is twice the original size)
10. Bake in a preheated oven at 190 degrees for 13 minutes.
11. The toasted bread is brushed with butter.
