1, ingredients: strawberries 200 grams, 1000 grams of high-gluten flour, 40 grams of strawberry powder, 250 grams of light cream, 200 grams of strawberry liquid, 240 grams of low-gluten flour, 100 grams of black beads, 50 grams of dried strawberries, 30 grams of honey, 120 grams of sugar, 1,000 grams of water, strawberries, 350 grams of natural yeast, 3 grams of low-sweetened dry yeast, 18 grams of salt, 20 grams of yeast, 100 grams of ice water, 230 grams of butter, 120 grams of powdered sugar, milk powder 5, 100 grams of yogurt, 50 grams of condensed milk, cream cheese 380 grams.

2, the kind of dough mix and beat until 5 into the gluten can be.

3, remove and put into a glass bowl to rise for 1 hour.

4: Add 150g of dried strawberries into the dough and beat until it reaches 60% gluten, add butter.

5, slow speed mixing until 90% gluten, put into the edible turnover box to start to rise for 30 minutes, then turn over.

6, spread flat, a bit like folding a quilt, after turning over the surface and continue to put into the edible turnover box to rise for 30 minutes after dividing and rolling round, each dough 150 each.

7, mix well with your hands and start to dress the puff pastry. Put into the incubator temperature 29 humidity 78, fermentation 1.8 times large.

8, into the air oven 155 degrees Celsius baked 17 minutes.

9, out of the oven and quickly put on top of the grid.

10, bring the water to a boil and add the pearls, cook until about 12 minutes, pearls fished out into the water and set aside, cream cheese condensed milk and sugar whipped slowly add yogurt and light cream black pearls moderate amount of beating and mix in can be. Completely cooled bread with a serrated knife into a well, do not completely cut through, with a laminating bag squeezed into the mixed sauce.

11, and then in the decoration of the top and then embellished with a few pearls and dried strawberries and finally sifted with moisture-proof powdered sugar can be