Mix warm water, whipped cream, sugar, eggs, and salt in a baking container. (Add water as you look at the condition of the dough, not all at once.) Sift the powder type and mix it with yeast. If you don't see any raw flour, add butter and knead for 20 minutes. When the dough is lumped together, put it in a large bowl and wrap it around and drill a few holes.

Put warm water in a bowl that is deeper than the bowl with the dough and the opening is smaller, and put the ball containing the dough on it and ferment it for about an hour with a double bath. If the dough swells twice, it takes out the gas.

After removing the gas, divide the dough to be put in the mold into 2 chunks of 280 grams each, and rest the rest of the dough in 4 pieces and rest for about 15 minutes. After the tissue is finished, push the dough with a rolling pin to make an oval shape.

Fold the dough in an oval shape, roll it in a circle, and pinch the joints.

Place the molded dough in a mold and ferment it for a second time until it is inflated to about 80% of the mold. After the second fermentation, bake in a preheated oven at 170 degrees for about 30 minutes.(Adjust the baking time and temperature according to the size of the dough.)

Finished with a square fangdmi.

We have to do this for freshly baked bread. A proof shot of goosebumps. a soft, fluffy with bread. Even if I put whole wheat in it, I didn't put in a lot, and I mixed it with gravitational powder, so it was made with whipped cream, so the bread was really soft because it was rich in milk. Fluffy. It's a whole-wheat whipped cream bread that's soft and delicious even if you eat it's delicious.