WHAT YOU NEED

Ingredients

230 grams of high starch flour
75 grams of low-fat flour
25 grams of fine sugar
3 grams of dry yeast
8 grams of cuff cheese powder
20 grams of egg
Fresh cream 60 grams
110 grams of water
25 grams of butter
30 grams of flour
60 grams of butter
2 grams of salt
60 grams of butter
100 grams of milk powder
1 tablespoon of cornstarch
Decorate the whole egg in moderation

How TO MADE Milk and butter bread

Steps 1 to 4

1. Cream filling method: add softened butter, sugar powder and salt in the container and mix evenly with a rubber scraper.

2. Add the egg yolk.

3. Add milk powder and 1 tablespoon of cornstarch and mix evenly with a rubber scraper.

4. Divided into six equal parts, each about 35 grams.

Steps 5 to 8

5. The method of making yogurt bread: add high starch flour, low starch flour, fine sugar, salt, caffeine, cheese, eggs, and fresh cream respectively, put in the dough mixing bowl, mix evenly, add warm water to the yeast water, stir slowly for 2 minutes, stir quickly until the dough slides out of the film.

6. (Be careful not to put the yeast together with the sugar salt to avoid dehydration of the yeast)

7. Add softened butter, stir the butter slowly, stir quickly until the dough slides smoothly out of the membrane.

8. The beaten dough is placed in a container, covered with a preservative film, and left to rise in a warm place.

Steps 9 to 12

9. It's twice as big.

10. The fermented dough is divided into an average of six parts, each about 97 grams, rolled and then covered with a preservative film to ferment for 15 minutes.

11. Take a small dough, flatten it by hand, and use an exhaust to roll the dough from the center of the dough to the back of the square-shaped dough that begins to grow upwards and downwards.

12. The panels are covered with a preservative film, placed in a cream filling, and then folded in pairs with a doughnut stick to form a cream thin skin the same size as the rectangular skin.

Steps 13 to 16

13. First, gently remove one side of the preservative, then apply the thin skin of the curd to the rectangular face and then remove the other side of the preservative.

14. It is rolled from top to bottom into a cylinder, squeezing the mouth.

15. The mouth is facing down, and the knife is cut in half to near the bottom.

16. (Can't cut the surface)

Steps 17 to 20

17. The cut face is folded up into two cylinders and placed in the mold.

18. Covered with a preservative film for final fermentation.

19. This is the first time I've been able to do this in my life.

20. A thin layer of whole egg juice is brushed on the bread dough.

21. Put in the oven preheated to 180 degrees and bake for 20 minutes.

22. Immediately after firing, the mold is removed.

23.

Handy cooking tips

　　Dough: High starch flour 230 grams of low starch flour 75 grams of starch fine sugar 25 grams of starch salt 2 grams of starch dry yeast 3 grams of caffeine cheese flour 8 grams of starch eggs 45 grams of starch fresh cream 60 grams of starch water 110 grams of starch butter 25 grams of butter 60 grams of starch sugar flour 30 grams of starch salt 2 grams of starch eggs 20 grams of starch milk 100 grams of starch corn starch 1 tablespoon decoration: whole egg liquid template: three-pot sponge box (anode)