250 ml milk

25g fresh yeast or 1/2 tablespoons dry baking powder.

45g of white sugar (or1/2l)

1/4 teaspoons salt

1 teaspoon nutmeg powder

420g (or 7L) of medium gluten flour.

B: 50g of vegetable or animal cream (softened at room temperature).

45 grams of sugar

1 tbsp cinnamon powder

C: 1 egg yolk+1 spoon of cold water.

Appropriate amount of white sugar for decoration.

Exercise:

(1) Put the cream in A into a small pot, heat it until it melts slowly, pour in milk, turn off the fire, add yeast when it cools to 37 degrees, and let it stand for ten minutes.

(2) Take a pot and pour the flour, sugar, salt and cardamom powder in A into the pot and mix well.

(3) Pour the liquid in (1) into (2), stir it into dough and knead it by hand until it is soft, even and smooth.

(4) Cover the basin with a wet towel, put it in a warm place and ferment for 30 minutes.

(5) Take out the dough and divide it into two parts, each part is rolled into a circular thin sheet, and the mixture of B is evenly coated on it, then it is rolled into a barrel from top to bottom, and then it is cut into 65,438+0 parts, and then it is put into a muffin paper cup or directly into a baking tray covered with baking tray paper, and fermented in a warm and humid place for 40-60 minutes.

(6) Preheat the oven to 250 degrees, brush the surface of the bread with egg water, sprinkle with sugar particles, bake in a box, and bake in the middle layer for about 6-8 minutes.