Culture medium type:

High-gluten flour 100g, low-gluten flour 25g, milk 100g, yeast 1.5g, knead into dough, ferment in an oven at 28℃ for 30 minutes, and then put it in the refrigerator for more than 12 hours. The dough fermented overnight has excellent meat texture.

Exercise:

1. Main dough:

High gluten flour 100g, low gluten flour 25g, yeast 1.5g, sugar 15g, salt 4g, iced milk 100g, and black tea powder1g. Then add the fermented medium seed dough, stir it into a coarse film, add 20g softened butter, and stir it at high speed by the chef.

2. Tighten the dough, cover it with plastic wrap and put it in the oven for 30 minutes at 28 degrees.

3. Divide the dough into 10 equal parts, shape it into water droplets, and put it in the refrigerator for cold storage and fermentation for 30 minutes.

4. After cold storage and fermentation, slowly lengthen the water drops, first flatten the big head and roll it out, then hold the small head with your hands and roll it out, and finally make dough with a width of about 50cm.

5. Add about 2g long strips of butter to the rolled dough, and then add a small piece of cheese. Spread some butter on the edge of the dough (it is light in texture and does not need baking) and roll it up slowly and loosely.

6. Put the rolled dough into the oven for secondary fermentation at 30 degrees for 40 minutes, preheat the oven, and bake at 180 degrees and 175 degrees for about 20-25 minutes (cover it with tin foil in time when it is evenly colored).