Put the medium-sized dough into a steel basin, gently knead it into a ball, seal it with plastic wrap and wait for fermentation.

About two hours, when the seeds in the middle are fermented to twice the size, you can start preparing the main dough. After rubbing, go out for breakfast or go to the bank to do business! Just in time to get home ~)

Make the main dough. Except the cream, put the other ingredients into the bread machine and beat them into a ball with the "Oolong Face Stroke". No toaster or blender? Rub hard with your hands! )

After the dough is caked, add the fermented medium-sized dough and mix the two kinds of dough evenly.

Wait until the dough looks even and smooth, then add the cream cut into small pieces and continue beating.

Take out the beaten dough and weigh it. This recipe can be divided into 12 pieces of dough weighing 85g.

Tighten the dough from both sides down with the palm of your hand to make it smooth and firm!

Cover with plastic wrap for proofing 15 minutes, and let the dough that has just been beaten tightly relax before it can continue to form.

Cut the loose dough into 12 small pieces, hold the hollow by hand, squeeze the small dough out of the air and knead it into a circle.

The round dough is arranged neatly. (roll first, do first)

Take the first rolled dough, turn it over, let the smooth skin go down, flatten it slightly, and exhaust the air.

Roll into strips with a rolling pin.

Roll the dough from top to bottom, push the dough tightly with your fingers, close it, and gently rub it long.

Arrange the shaped long dough on the baking tray, leaving a little distance between the dough. Spray some water on the surface and put it in an oven (or a closed space such as a microwave oven) for fermentation for about 30 minutes.

The fermented dough is about twice as big as the original one. I cut a few knives on the surface and left a few knives uncut until it was baked and cut the sandwich in the middle. Preheat the oven, fire 2 10'c to 200'c, spray the dough into the oven to bake for 15 minutes, and then take it out!

Freshly baked bread is placed in a ventilated place or on a net rack. The soft skin just baked is a little brittle, and it will become soft and charming after cooling.

Make Vienna cream. Cut the cream into small pieces and let it soften at room temperature (it is hot and the amount is small, about 10 minute). Add condensed milk and fresh milk several times, and add them slowly to avoid oil-water separation.

Beat the cream until it is milky white, and the volume will expand by about 3 times.

Cut open the soft method, apply cream cream, sprinkle some powdered sugar or fine sugar to improve the taste of Katz Katz, and put it in the refrigerator for a period of time. Cold Vienna milk soft method is super delicious!