Water 150c.c, high-gluten flour 250g, low-gluten flour 50g, sugar 40g, salt 1 tsp, salt-free cream (softened at room temperature) 3 tsps, eggs 2/3, milk powder or creamer powder 2.5 tsps, active dry yeast) 1.5 tsp.

Material b: about 5~6 tablespoons of salted cream.

Egg yolk 1, a little water, about 2 tablespoons of melted cream.

Tools:

Oven, 9x 13 inch baking tray 1, a brush.

Exercise:

1. Put all the materials A (except the cream) into the bread machine in turn, set the dough stirring stroke, add the cream after the materials are stirred into dough, and continue stirring until the machine stops. At this time, unplug the power plug and use the residual temperature of the machine for the first fermentation, about 1.5 hours.

2. Take out the dough, divide it into 40g pieces, knead the dough by hand to release large bubbles, then cover it with plastic wrap, and let it stand and relax for about 10 minute.

3. Cut the salted cream into small cubes, wrap a small piece of salted cream in each dough, carefully close and pinch the opening. Coat the baking tray with cream except the ingredients, put the stuffed meal packets into the baking tray at equal intervals (3×5, *** 15), cover them with plastic wrap, and move them to a warm place for the second fermentation, which takes about 1 hour until the dough expands and almost fills the baking tray. Preheat the oven to 180C/350F.

4. Break the egg yolk, add a little water and mix well, brush it on the surface of the dough and bake it in the oven for about 10 minute. After baking, brush with melted cream while it is hot.