Method: Whisk ingredients other than cream and CreamCheese until they form a ball, then add cream and CreamCheese (in batches) and continue whipping until a thin film can be formed (because there is a lot of cream, I beat it for about 40 minutes). Please keep 30CC of the liquid part.

Slowly add the dough and roll it into a round shape depending on the situation. Place the dough with the seam side down in a lightly oiled basin, spray some water on the surface, and place it in a warm, airtight space to ferment for about 60-90 minutes until the fermentation is complete (the dough will not rebound when you dip your fingers in flour and rub it in)

(i.e. fermentation is completed). Squeeze the air out of the dough. Divide the dough into 3 equal parts, roll into a round shape, cover with a wrung-out wet cloth and rest for 15 minutes. After the dough is shaped into a long shape, turn it over and roll it up (roll it out).

, cover with a wrung-out wet cloth and let the dough rest for 15 minutes. The rested dough rod grows into a strip (about 40cm) with the same width as the short side of the baking box. Roll it up. Arrange the rolled dough with the seam downwards and inward at appropriate intervals.

Put it into the toast baking mold. Spray some water on the surface of the dough and place it in a closed space for another 50-60 minutes to ferment (no more than 90 minutes). The dough will ferment until the baking box is about 8-9 minutes full. Close the toast lid.

Preheat the oven to 200 degrees C, then change the upper heat to 160 degrees/lower heat to 200 degrees. Bake for about 45-50 minutes. Immediately after taking it out of the oven, pour it out of the baking mold and place it on a wire rack to cool. The internal structure is super

Delicate and moist~ This picture was taken on the third day~ There is no dryness at all!! As usual, let’s do a thread show~~ Do I have obsessive-compulsive disorder? I always feel that toast without threads is not considered a successful toast..

...Finish