It's also called milk steak, but I'm making it with cream, because I'm making it to consume cream, and I'm putting a lot of cream in it, and it's very soft.If you leave it overnight, it'll wrinkled like that.Recently made bread is very soft, basically wrinkled as soon as it dries.

WHAT YOU NEED

Ingredients

400 grams of starch
White sugar 110 grams
106 grams of cream
20 grams of milk powder
5 grams of yeast
Protein two.
20 grams of butter

How TO MADE Port-based packaging

Steps 1 to 4

1. Mix all the ingredients evenly

2. Add butter until the coarse film can be pulled out.

3. I started rubbing my hands after adding butter.

4. Rub until a transparent thin film can be pulled out.

Steps 5 to 8

5. The thickness of the film is fine, but it should be fine and uniform.

6. Fermentation to twice the size, finger-stained powder insertion does not shrink

7. The exhaust is divided into 50 grams and rolled around.

8. After relaxing for 15 to 20 minutes, it forms an ellipse, rolling from right to left into an ellipse.

9. The little fingers of both hands are pressed against the dough to make it thin at both ends.

10. The fermentation is about twice as large, and the oil or dry powder is pressed gently with the fingers, slowly shrinking, or not shrinking, but without acid it is just right.

11. 175 degrees, 25 minutes.

12. After baking, turn off the heat and bake for two to three minutes to dry the bottom.

13. After cooling, put it in a fresh bag or sealed box and seal it to keep it soft.

Handy cooking tips

　　My oven is 45 liters, but this 400 g of flour is obviously not consumed, baking two plates takes a risk, because one is good, baking one plate, it is likely that the other plate is already overcooked.It is recommended that you reduce the amount of powder by half, or use 300 grams of powder, to reduce the tragedy.