WHAT YOU NEED

Ingredients

Medium A material: moderate
250 grams of high-quality flour
40 grams of whole eggs
38 grams of milk
90 grams of cream
4 grams of yeast
Main dough B: moderate amount
60 grams of white sugar
2 grams of salt

How TO MADE Light cream in small packages

Steps 1 to 4

1. Grind all the ingredients of material A into a smooth dough.

2. The dough is rounded, placed in a bowl, and fermented at room temperature to 2 to 2.5 times its size.

3. Tear the fermented medium-sized dough into small pieces and put them in the cookware, add material B, and knead until the dough is smooth and can pull out a large thin film, at which point the dough has reached the full stage.

4. Remove the dough and knead it, cover it with a preservative film, and let it ferment for 15 to 20 minutes.

Steps 5 to 8

5. The air-draining dough is divided into an average of nine pieces, rounded and loosened for 15 minutes.

6. The loose dough is kneaded again and added to the oil-coated pan for fermentation.

7. Brush the whole egg juice on the dough, fermenting it to twice its original size

8. 170 degrees, baked for about 15 minutes, colored and then covered with tin foil.

Steps 9 to 12

9. Take it off and cool it.

10.