Low flour 30g, salt 1/4 tsp, yeast 1 4 tsp, whole egg liquid 20g, high flour170g, sugar 40g, milk 100ML and butter 32g.

method of work

1 ... put all the ingredients except butter into the bread machine and knead the dough 10 minute.

2. Add butter and continue to knead until the dough can be pulled out of the film. (This dough is small, so you should master the kneading time flexibly.) Knead the dough by hand until the dough is smooth.

3. Put it in a warm place and ferment until it is twice as big. Take out the dough 20 minutes before the end of the process when fermenting with a bread machine, otherwise it will be over-fermented.

4. After taking out the dough, gently press it to expel the air from the dough. After that, divide and roll into 3 small portions, and relax for 15 minutes.

5. The relaxed dough is squashed and wrapped in invagination for shaping.

6. Preheat the oven 100 degrees, turn off the oven after preheating, and put a bowl of hot water on the lower floor. Put the shaped dough into secondary fermentation to double the size. (About 35-45 minutes)

7. Take out the fermented bread embryo and brush a layer of egg liquid on the surface, preheat the oven at 180 degrees, and leave the middle layer at 15- 18 minutes (cover it with tin foil after coloring to prevent the skin from being too dark).

Tips

Making method of the invagination: cream cheese: 80g powdered sugar: 40g milk: 3 tablespoons milk powder: 2 tablespoons 1. Mix the cream cheese with powdered sugar evenly. 2. Add milk and stir evenly. 3. Add milk powder and stir evenly for the invagination part. You can also directly soften 80g cream cheese and add 3 tablespoons milk to stir evenly, so that the invagination cheese has a stronger flavor.