1. Prepare the ingredients
2. Stir whipped cream, sugar, eggs, water and salt evenly
3. Add whole wheat flour and dry yeast powder
4. Stir evenly until there is no dry powder and not stick to the pot
5. Put the pre-softened butter into the dough
6. Until the dough can be pulled into the above state
7. Cover with plastic wrap and ferment for about 4 hours at room temperature of 28 degrees
8. Until it is twice the size of the first dough, poke a hole with your finger, without rebounding or collapsing! The first fermentation was successful
9. Divide the first fermented noodles into three small doughs, knead them to remove the air from the dough
10. Pull the dough into a strip
11. Slowly roll into small rolls
12. Put the rolled small rolls in the toast box and ferment again for 45 minutes, until the toast box is 9 minutes high, preheat the oven at 190 degrees for 5 minutes, bake for 20 minutes, up and down,
Tips:Put tin foil on the bread to prevent the surface of the bread from scorching
