Bags of cream

WHAT YOU NEED

Ingredients

High flour 175 grams
3 grams of dry yeast
90 grams of cream
About 35 grams of water
25 grams of flour
Low flour 50 grams
10 g of white sugar
3 grams of salt
25 grams of eggs
30 grams of water

How TO MADE Bags of cream

Steps 1 to 4

1. Medium dough (medium: high flour: 175 grams, dry yeast 3 grams, cream 90 grams, water about 35 grams): dough is kneaded, kneaded evenly, placed in the refrigerator and refrigerated for 17 to 24 hours.

2. After the oil is added to the main dough (main dough: high flour: 25 grams, low flour: 50 grams, sugar: 10 grams, salt: 3 grams, egg juice: 25 grams, water: 30 grams), mix until the expansion stage.

3. 30 minutes of loose dough.

4. Exhale and divide the dough into about 60 grams.

5. Roll around, relax for 15 minutes.

6. The loose dough is rolled into an oval shape, folded back and pressed thinly at the bottom, and rolled from top to bottom into an olive shape.

7. In a flattened oval, rolled from top to bottom.

8. Put the dough in a toaster, put it in a moist place to ferment to twice the size, brush the egg yolk, and put it in a preheated oven at 180 degrees.

9. Bake for 15 to 20 minutes.

10.