Materials

275g of gluten, 33g of sugar, 3g of salt, 27g of egg, 145g of milk, 45g of cream cheese, 4g of yeast, 22g of butter

Practice

1. Knead the ingredients except the butter until it forms a ball, then continue to knead it until it becomes a smooth film.

2. Place the dough in a container, cover with plastic wrap, and let rise in a warm place (28 degrees Celsius) until doubled in size.

3: Divide into rounds, cover with plastic wrap and relax for 15 minutes.

4: Roll out twice and place in mold.

5: Place in a warm place (38 degrees) and ferment until 8 minutes full.

6: Cover and cook at 165 degrees for 40 minutes.