Ingredients: 200 grams of high-gluten flour

Accessories: half a teaspoon of yeast powder, 130 grams of milk, 40 grams of whipping cream, a little new seaweed, salt, 30 grams of sugar, sugar 10 grams of powder and 30 grams of white sugar.

Steps:

1. Pour everything into a chef's machine, beat into a ball with a paste, and then beat into a smooth dough.

2. Add unsalted butter that has been softened at room temperature, continue to beat until a transparent film appears, wrap it with plastic wrap and ferment for about 90 minutes.

3. During the fermentation process, the surface coating of the bread can be prepared.

4. Divide the once-fermented dough into six equal parts, roll into balls, cover with plastic wrap, and continue to ferment for 30 minutes.

5. After the dough is deflated, roll it into an oval shape, roll it up from top to bottom into an olive shape, place it in a baking tray lined with tin foil, and ferment it at a humidity of about 85 for 40 minutes.

6. Use a sharp knife to make a cut on the surface of the dough, continue to ferment for 15 minutes, and squeeze the prepared seaweed butter sauce into the opening.

7. Preheat the oven and bake until cooked through.