It's a recipe from Hokkaido, but it's made from whole wheat flour, which is made from whole wheat flour, which is made from whole wheat flour, which is made from whole wheat flour, which is made from whole wheat flour.

WHAT YOU NEED

Ingredients

270 grams of high starch flour
30 grams of whole wheat flour
100 grams of milk
80 grams of cream
40 grams of egg juice
40 grams of white sugar
5 grams of yeast
2.5 grams of salt

How TO MADE Whole wheat cream sauce

Steps 1 to 4

1. Mix all the ingredients together and use the chopsticks to make a flake.

2. Then put it in the bread maker or rub it out by hand until it's complete.

3. Cover with a preservative film and ferment warm to about three times the size

4. Remove the fermented dough, knead it evenly, and then evenly split it into 3 pieces and loosen it for about 15 minutes.

Steps 5 to 8

5. Take a small dough and grow it into a tongue.

6. Press the tail thin, then roll it from left to right.

7. After all three have been processed in this way, put them in the toast box and ferment again.

8. After 8 minutes, add a layer of egg yolk.

Steps 9 to 12

9. Put in a preheated oven 200 degrees, bottom, for about 35 minutes

Handy cooking tips

　　When baked for about 10 minutes, the bread is colored, be careful to cover it with a layer of aluminum foil paper, to prevent the color from being too deep.