It's a direct method of rubbing your face.

WHAT YOU NEED

Ingredients

160 grams of high-quality flour
40 grams of low-fat flour
4 grams of flour
Fine sugar 30 grams (you can add a little more if you like sweet)
1 tablespoon of milk powder
100 grams of fresh milk
30 grams of eggs
32 grams of butter

How TO MADE Cream rolls

Steps 1 to 4

1. Prepare the materials and weigh them one by one with an electronic scale.

2. Put the yeast in the milk and stir evenly.

3. Add the eggs.

4. Stir evenly.

Steps 5 to 8

5. Add fine sugar and stir evenly.

6. High-strength flour, low-strength flour, and milk powder are mixed evenly through a sieve.

7. The flour is first sifted in half and mixed evenly.

8. The remaining half of the flour is sifted and kneaded into a dough, which can be mixed with a little water if dry.

Steps 9 to 12

9. Take the kneaded dough and start wrestling on the board, a little sticky hand is normal, if the dough is too dry it is not easy to rub out the film.

10. Until a slightly rough thin film appears.

11. Add butter, rub the butter into the dough, and it will be fully absorbed.

12. Continue to wrestle until you can pull out small pieces of unbreakable thin film (i.e. the expansion stage).

Steps 13 to 16

13. The dough is mixed.

14. Cover with a preservative film and put in an oven with a fermentation function, in which a bowl of water is moistened (can also be fermented at room temperature)

15. After fermenting to about twice the size of the original dough, stick your fingers into the flour, and the cavity does not shrink back immediately, proving that the fermentation is good.

16. Divide the dough into six parts, roll it round, cover it with a protective film and loosen it for 10 minutes.

Steps 17 to 20

17. The dough is shaped into a round cake.

18. Be careful to cover your face with a razor.

19. The skin is folded from top to center, and then folded from bottom to center.

20. Cover the folded dough with a loose film for 10 minutes.

Steps 21 to 24

21. The other end of the dough is rubbed thinly by hand, and the dough is thinned with a doughnut stick to a length of 20 cm.

22. Roll the skin from top to bottom.

23. It's all rolled up, and the pointy corners are at the bottom.

24. Fermentation with the fermentation stage of the oven.

25. After fermenting to about twice the size of the original, remove and brush a layer of egg juice on the surface.

26. It is baked in a preheated oven and baked on a medium heat of 160 degrees for 15 minutes.

27. Cream rolls out of the oven

Handy cooking tips

　　I'm not sure what I'm going to do about it, but I'm going to do it.