Wool coil bread

Ingredients

300g high flour

30g fine sugar

3g salt

80g milk

100g light cream

One egg

3g high sugar resistant yeast

Stuffing

Appropriate amount of honey beans

Steps

1. Pour all the dough ingredients into the noodle bucket of the chef's machine and knead evenly on low setting

2. If the dough If the bottom is a little sticky, you can use a scraper to scrape and turn the pot over, so that the dough can be kneaded quickly

3. Knead at medium speed to form a thin film, cover with plastic wrap and ferment until doubled in size

4 .Divide the fermented dough into five equal parts, beat and flatten each piece into a round shape, cover with plastic wrap and let rest for ten minutes

5. Use a rolling pin to roll the rested dough into the shape of a beef tongue, approximately in length. 16 cm wide and about 12 cm

6. Use a scraper to cut out thin strips with a width of about 5 mm from half of the length

7. Put an appropriate amount of honey beans on the dough sheet The upper part of the mold, wrap some back on both sides, and roll it up from top to bottom

8. Place it into an eight-inch live-bottom non-stick mold (if it is not a non-stick mold, you must put oiled paper on it to prevent sticking). Cover with plastic wrap for the second rise

9. Ferment until doubled in size, then bake in a preheated oven at 160 degrees for about 28 minutes. Unmold immediately after coming out of the oven, let it air to room temperature and put it in a crisper at room temperature. Just save it!