Today's bread smells of happiness. The sweetness mainly comes from the surface sprinkling sauce + icing. The sprinkling sauce is in a crisp shell state for several hours after being discharged from the oven and cooled. The bread body is soft and moist, the egg milk aroma is rich in nut aroma, and the taste and taste level are very rich. After sealing and preservation, the taste of various food materials is more fully integrated. Although the crisp shell is soft, the aroma is distinct. The taste can be restored to a certain extent by heating in the oven for 3-ing. Key points before making: ① For beginners, please reserve liquid for adjustment at the beginning of kneading, and flexibly adjust the amount of water according to your own flour. The amount of dry yeast is 1/3 of fresh yeast. ③, please strictly control the dough temperature. ④. The oven should be fully preheated. The oven should be preheated in advance before the fermentation of the dough is completed to avoid the dough being sent out when the oven is not preheated after the fermentation is completed.