Ingredients: 240g of high flour, 70g of low flour, 25g of butter and 50g of whipped cream.

Accessories: egg 50g, sugar 50g, water 100g, yeast 5g, salt 4g.

1. Put 240g of high flour, 70g of low flour,100g of water, 50g of whipped cream, 50g of eggs, 50g of sugar, 4g of salt and 5g of yeast into the chef's machine, stir them into balls and knead them into an extended solution. Knead the dough into a full stage with butter, which is not as demanding as toast. Knead into a ball, put it in a pot and ferment it in a warm place to double its size.

2. Cut 20 grams of dough each, about 30 pieces, and wake up for about 20 minutes. 3. Roll each dough into a circle, in groups of five, and some parents make it in groups of four, and each group is staggered. I put a layer of bobo Casta stuffing on it and some dried cherry tomatoes. 4. Roll it up from above.

5. Roll it and cut it in the middle.

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7. Put it into the mold, continue to ferment in a warm place, control the hairs, don't overdo it, and brush a layer of egg liquid after the hairs.

8. Preheat the oven to 180 degrees and put it in the oven 15-20 minutes.

9. Is it appetizing? Is it soft and delicious?

material

Salt 1/4 teaspoons, yeast 1 and 1/4 teaspoons, low flour 30g, whole egg liquid 20g, high flour 170g, sugar 40g, milk 100ML and butter 32g.

working methods

1. Put all the ingredients except butter into the bread machine and knead the dough 10 minute.

2. Add butter and continue kneading until the dough can be pulled out of the film. This dough is relatively small, so you should master the kneading time flexibly. ) Knead the dough by hand until it is smooth.

3. Put it in a warm place and ferment it to twice its size. Take out the dough 20 minutes before the end of the process when fermenting with a bread machine, otherwise it will be over-fermented.

4. After taking out the dough, gently press it to discharge the air in the dough. After that, roll in 6 small portions and relax 15 minutes.

5. The slack dough is squeezed and rolled into an oval shape.

6. Roll the dough into strips and set it.

7. Preheat the oven to 100 degrees. After preheating, turn off the oven and put a bowl of hot water on the lower floor. The dough is fermented twice to double its volume. (about 35-45 minutes).

8. Preheat the oven to 180 degrees, and fire the middle layer for about 15 minutes. The main observation is to cover the upper layer with tin foil or insert the baking tray after coloring to avoid the surface color being too dark.