2. Accurately weigh the required ingredients.
The main ingredients except butter and salt are mixed into dough.
4. Push forward repeatedly with the back of your hand for about 7 minutes, and the dough is basically smooth and not sticky.
5. Add yellow cream and salt and do the same for about 3 minutes.
6. Open the glove film.
7. Knead the dough round, cover the container with plastic wrap for static fermentation, which is 1.5 times larger.
8. Divide 60 grams of dough and let it relax 10 minute. At this time, put the cream cheese, 15 milk and 5g powdered sugar into another container and mix well to make the stuffing.
9. Spread the dough into a rectangle, spread it with cream cheese, sprinkle with raisins, and gently roll it up to form a strip of 10 cm.
10, cut into three equal parts and put into a three-cup mold to double it.
1 1. When fermenting, mix and stir the decorative sauce, 30g butter and 30g powdered sugar evenly.
12, add milk several times, and stir evenly.
13, add 30 grams of low-gluten flour, stir well, put it in a paper bag and squeeze it evenly on the surface of bread.
14, then bake in the oven 190 degrees 15 minutes, and the cheese cloud bread is ready.