1, materials: high flour 50g, water 50g, fresh yeast 3g, all Polish species, high flour 175g, low gluten flour 40g, milk powder 15g, egg 1 about 45g, milk 65g, sugar 40g, salt 2g, fresh yeast 6g, butter 2g.

2. Uniformly mix the polishing materials and ferment at room temperature for 3 to 4 hours. If you don't cook it right away, you can put it in the refrigerator and put all the materials except butter in the kneading machine (room temperature 28).

3. Knead into a thick film and add butter softened at room temperature.

4, continue to knead, knead to the expanded state, not only can pull out the thick film.

5, wrapped round fermentation (room temperature 28 degrees) fermentation to 2 times the size, that is, poking a hole by hand does not shrink or collapse.

6. Divide into 60g dough, or let the plastic wrap relax 15min.

7. Roll into a rectangle.

8. Roll it up.

9. Put it in a paper film and ferment for about 20 minutes, which is twice as big as the original. Cut with a knife, squeeze in salad dressing and sprinkle with cheese powder. Bake in the oven 180 degrees 18 minutes.

10, ready, cheese bread.