Today this cream lunch bag, it seems very simple, but it's not easy to make, the square comes from freedom, from the moment I saw her, I was attracted by her smooth and smooth appearance, I started to worry about whether it would be possible to make such a smooth appearance and round shape, no matter what the process would be, it would not be possible to cover the flaws, with a restless heart completed the production of the lunch bag, the sky was gloomy when filming, a little bit of sunlight entered the window, the effect was still good, personal satisfaction came out.After all, I've been baking for less than five months, so I don't dare to compare myself to the best, I can only compare myself to myself, every change, every progress, let me walk more and more on this road of baking.

WHAT YOU NEED

Ingredients

200 grams of starch
50 grams of low-fat flour
3 grams of stimulated dry yeast
25 g of white sugar
4.5 grams of salt
5 grams of milk powder
25 grams of eggs
Water 138 grams
25 grams of butter

How TO MADE Cream packed meals

Steps 1 to 4

1. All materials except butter are mixed together until the texture expands and the surface is smooth.

2. The butter is mixed to the expansion stage, and the square easily comes out of the membrane.

3. Good mashed dough covered with a preservative film for basic fermentation

4. Fermentation to twice the size of the hole without shrinking

Steps 5 to 8

5. The fermented dough is lightly pressurized and the growth rods are rubbed.

6. Divided into 16 parts, rolled individually for secondary fermentation

7. End of second fermentation

8. Surface brushing of egg yolk

9. The oven is baked at 166 degrees for 15 minutes (baking temperature is for reference, my oven has only two levels), the free baking temperature is 180 degrees for 12 minutes, baking until the surface is golden yellow.

Handy cooking tips

　　1, make this round unbaked bread, the dough should not be too dry, the square of this bread, the dough is very soft and easy to film, I used a little more than 30 to film.2, divide into small doughs and knead them to make the fermentation without waking up.