Composition:

Medium seed: 200g of high-gluten flour, 0/50g of iced milk/kloc-0, fresh yeast 69, stirred to a coarse film state, and then fermented in the oven for 30 minutes.

. After the oven wakes up, put it in the refrigerator for fermentation 12 hours or more. The internal structure of dough after refrigerated fermentation is amazing.

Exercise:

1. Main dough: high-gluten flour 150g, low-gluten flour 50g, fresh yeast 6g (2g of several yeasts), fine sugar 20g, salt 5g, seaweed shreds 30g,160g; Iced milk; Then add the fermented medium-sized dough.

2. The above materials are stirred into a coarse film state by the chef, then 30g softened butter is added, the film is made by the chef at high speed, the dough is tight, and it is fermented in an oven at 28℃ for 30 minutes.

3. Ferment the dough to twice the size, divide it into even equal parts after exhausting, then roll it into drops, cover it with plastic wrap and refrigerate for 30 minutes.

4. Refrigerate the fermented dough and roll it into a tongue shape. Key: flatten the head of the drop-shaped dough by hand, then roll it down slowly, while rolling and pulling, and try several times.

5. Spread liquid butter on the edge of the rolled dough, put a piece of cheese and a small piece of butter on it, roll it up slowly and bake it in the oven for 32 minutes.

6. Sprinkle water on the surface of the fermented bread and bake in the oven at 180 and 170 for 20-25 minutes (cover it with tin foil in time after coloring).