Put all dough materials (except yeast and cream) into the inner pot, start trip #30 [Oolong Dough] 10 minute, and then press Cancel; Restart #30 after spreading yeast, and press Cancel after about 3 minutes; Add ice cream and start #30 again until the dough is smooth and malleable (about 10 minute). This time, the dough is super tender. My habit is to knead the dough first, but this dough is too watery, so I just let it ferment and start the first fermentation of #2 1 [seed yeast] for about 40 minutes.

Take out the dough and roll it into an oval shape (if the dough is too sticky, you can use some hand powder to help), cover it with plastic wrap, and let it rise for 10 minutes. After waking up, spread the fritters into a rectangle, sprinkle with condensed milk (extra weight) and sprinkle with walnuts evenly. Roll up the dough from the short side, rub it slightly to the right thickness, and then cut it evenly into four equal parts.

Roll four pieces of dough into an inner pot, and start trip #2 1 [seed koji] for the second fermentation. 1 hour, add 20 minutes.

When the pan is about nine minutes full, start the journey #22 [Steaming Bread], bake for 33 minutes, and take it out.

Remember to let it cool before eating (I've always wanted to steal a bite ~ ~)