WHAT YOU NEED

Ingredients

200 grams of flour
100 grams of whole wheat flour
4 bags of honey
50 grams of whole eggs
80 ml of water
1.25 ml of salt
100 grams of soup
70 grams of cheese
Black and moderate

How TO MADE Soup with honey cheese

Steps 1 to 4

1. Prepare the soup: add 250 g of water in a small pot, then add 50 g of high flour;

2. Stir evenly;

3. Heat it to 65 degrees and then remove it from the fire, stirring it while heating it to avoid touching the bottom.

4. The finished soup is thick and creates streaks when stirred;

Steps 5 to 8

5. Cover with a preservative film and use after cooling to room temperature; unused soups can be stored in the refrigerator for two to three days;

6. Heat 80 ml of water to about 35 degrees, let the yeast rise, and let it sit for about 5 minutes;

7. Mix all the dough except the butter, knead it into a smooth dough, and then wrap it in butter;

8. It can be rubbed to produce the following thin film state:

Steps 9 to 12

9. The dough is placed in a bowl of oil and fermented for about one to two hours at about 28 degrees Celsius;

10. Spread a little dry flour on the table and divide the dough into 16 equal parts.

11. After rolling, place it tightly in an eight-inch pan, coat the pan with oil paper in advance, and apply oil around it.

12. Put in an environment of 38 degrees and 85% humidity for the final fermentation for about 40 to 50 minutes, up to twice as much; after removal, brush the surface with a layer of whole egg juice, sprinkle black and white sesame; preheat the oven at 170 degrees, bake for about 15 to 18 minutes, until the surface is golden yellow.

Steps 13 to 16

13. Even though it's not filled, it's got a little flavor in it.

Handy cooking tips

　　Be careful, be patient, and enjoy yourself.