material

Top baking bread flour 250g, whipped cream 90g, whole egg liquid 60g, fine sugar 35g, milk 60g, salt 3g, fresh yeast 9g, honey bean160g.

Steps:

1. The materials except fresh yeast and honey beans are kneaded by the chef to form a thick film, and fresh yeast is added to continue kneading until the film is formed.

2, a round (temperature 28, humidity 75) for about 30 minutes, finger pressing does not collapse or rebound.

3. Divide the dough evenly into 8 parts, press out and exhaust, and the dough will be round and loose 18 minutes.

4. Roll the loosened dough into a rectangle in turn, pat off the bubbles, turn it over, put honey beans (20g), roll it from top to bottom and pinch it.

5. Send it to secondary fermentation (temperature 32, humidity 78), gently press your fingers and bounce for about 40 minutes. After sifting the powder, cut out the pattern with a blade.

6. Preheat the oven in advance, fire 170 degrees, fire 190 degrees, and bake 15 minutes.