1. Pour 75 grams of milk, 100 grams of whipped cream, 19 grams of egg whites and 8 grams of sugar into the bread bucket.
2. Pour in 250 grams of flour and 2 grams of yeast, put the bread bucket into the Dongling JD08 bread machine, select a 10-minute kneading program, no need to knead out the film.
3. Put the reconciled dough in the refrigerator for 12 hours, and the dough will ferment 2-3 times larger.
4. Tear the middle seed dough into small pieces and put it in a bread bucket. Pour in 16 grams of egg white, 30 grams of sugar, 3 grams of salt, 8 grams of milk powder and 1 gram of yeast.
5. Put the bread bucket into the bread machine, and select the kneading program for 20 minutes.
6. After the dough is set, let it relax for 10 minutes.
7. Divide the dough into 10 equal parts, roll them round, cover with plastic wrap and relax for 15 minutes.
8. Roll the dough into a carrot shape and let it relax for 5 minutes.
9. Roll the dough into an inverted triangle, turn it over, the smooth side down.
10. Roll down from the wide part, with the mouth facing down.
11. Put it in the oven to ferment, and ferment at 35 degrees for 40-50 minutes. Brush the surface of the bread dough with egg liquid (when fermenting, a bowl of hot water is built in the oven to make the oven interior have a certain humidity).
12. Put the fermented bread dough into the middle and lower layer of Dongling K40C oven which is preheated to 165°C and 170°C, and bake for 13-15 minutes. After baking, take out the bread and let it cool, put the uneaten bread into a fresh-keeping bag and tie the pocket tightly, and store it at room temperature.
