1. Whipped cream and milk are weighed into the bucket of the bread machine
2. High-gluten flour and all flours are added to the bucket of the bread machine and knead to the expansion stage
3. The dough is fermented to 2.5 times its size
4. Take out the dough and let it out, divide it into three doses and relax for 15 minutes
5. Roll out the loosened dough into a beef tongue shape
6. Roll up from top to bottom
7. Put them into the toast box one by one
8. Cover the toast box and ferment until 7 minutes full
9. Preheat the oven for 5 minutes, bake at 180° for 32 minutes, pay attention to the coloring in the first ten minutes, and cover with double-layer tin foil immediately after coloring
10. After being out of the oven, lightly shake twice from top to bottom to quickly demold
