Making culture medium:

Knead100g of high-gluten flour, 25g of low-gluten flour,100g of milk and1.5g of yeast into dough, ferment in an oven at 28℃ for 30min, and then refrigerate12h or more. The dough fermented overnight has excellent meat texture.

Exercise:

1. Main dough:

High gluten flour 1 00g, low gluten flour 25g, yeast1.5g, sugar15g, salt 4g, iced milk100g and black tea powder10g. Then, add the fermented medium-seed dough, stir it into a thick film, add 20 grams of softened butter, and stir it at high speed by the chef.

2. Tighten the dough, cover it with plastic wrap and put it in the oven for 30 minutes at 28 degrees.

3. Divide the dough into 10 equal parts, shape it into water drops, and put it in the refrigerator for cold storage and fermentation for 30 minutes.

4. After cold storage and fermentation, slowly lengthen the water drops, first flatten the big head and roll it out, then pinch the small head with your hands and roll it out, and finally make the dough about 50 cm wide.

5. Add about 2g long strips of butter to the rolled dough, and then add a small slice of cheese. Spread some butter on the edge of the dough (not baked, light in texture) and roll it up slowly and loosely.

6. Put the rolled dough in the oven for secondary fermentation at 30 degrees for 40 minutes, preheat the oven, and bake at 180 degrees and 175 degrees for about 20-25 minutes (cover it with tin foil in time after it is evenly colored).