High gluten flour100g

30 grams of low-gluten flour

Salt 3G

Sugar 8G

Butter 7G

70g of water/milk

Yeast 2G

Cream cheese100g

Sugar (with cream cheese) 5G.

A piece of durian

The right amount of mozzarella cheese

Production method:

1. Knead flour, water, yeast, sugar and salt in a bread machine until smooth, and add softened butter. (Yeast should not be in direct contact with sugar and salt)

2. Knead to the expansion stage, let it ferment to twice the size, take out the exhaust, and shape it into the shape you need. I just pull it into a rectangle by hand. Cover with plastic wrap and ferment. Just double the fermentation thickness. Make a hole with a small fork.

3. Soften the cream cheese, add sugar, stir well and spread it on the cake. Don't press the cake hard to keep it fluffy. If you think the cheese is thick, it should be that the bottom of the cake is small and I didn't cover it properly.

4. Crush durian with a cooking machine. If you like durian meat, mash it directly with a spoon. But also carefully spread on the cake body, so as not to destroy the bulkiness of the cake body.

5. Sprinkle with mozzarella cheese.

6, fire up and down 200, the middle layer is about 18 minutes, and the surface of mozzarella can be baked.