1. Heat 50 cc water in microwave oven for 15s and then sprinkle 1 tsp active dry yeast into the warm water. Let it stand for about 5 min to form a foamy solution.
2. Combine 2 1/2 cup all purpose flour, 1/4 cup cake flour, 1/3 cup sugar, a pinch of salt, 1 beaten whole egg, 1/3 cup whipping cream, yeast solution and 140 cc (1/3 + 1/4 cup) milk.
3. Knead the dough -- stretch the dough, if a thin elastic film forms and in the end, the broken hole has zigzag edge, the dough is fully developed.
4. Place dough in a lightly greased stainless steel bowl, air-tightly cover the bowl with plastic wrap; and let it rise at a warm place for at least 1 hour, until doubled in bulk. Flour your pointer and pink it into the dough, if the hole does not rebound, the first fermentation finishes.
1. Gently knead the dough to press out the carbon-dioxide and divide it into eight portions. Round each portion and cover with damp cloth, let them stand for 20 min.
2. Press each portion and roll into rectangle, fold it into thirds, overlapping them to the center, roll the dough down firmly into a 30-cm long strip. Divide the strip into three equal "sausages", plait them together and tuck two ends underneath.
3. Place them onto a lightly floured baking tray, cover with damp cloth and let proof at a warm place until doubled in bulk.
4. Preheat oven to 375F.
5. Bake for 20 minutes or until it is golden in color and sounds hollow when tapped.
6. Let cool on the rack until the inner temperature is 38-42 C.