material

70g high-gluten flour, 42g milk, low-sugar yeast powder 1/4 teaspoons.

working methods

Prepare medium-sized materials, pour all the materials into a large bowl, knead the dough by hand for 3 minutes (it is not very smooth), and ferment at room temperature 1.5-2 hours (about 2-3 times the size), that is, pull the medium-sized dough fermented from the medium-sized dough into a honeycomb-like tissue, which will be very soft and soft to pinch! Main dough: put all the ingredients (except cream) in a blender and beat them at low speed for 2 minutes until they are caked, and beat them at medium speed for 5 minutes. At this time, the dough is slightly stiff, and the film can be pulled out, but the crack is uneven. Add cream, then stir at low speed for 2 minutes and at medium speed for about 4 minutes. The surface of the dough is smooth and the cracks in the film are smooth. Divide the cracks in the film into four equal parts (about 40 g each), cover with plastic wrap, ferment for 20 minutes, knead the dough into a round top and a sharp bottom (pictured right), and then open the stick. First widen the top stick, and then pull the dough with the other hand. When the stick grows into a strip (left side), turn it over (smooth side down), and the top is slightly widened to cover the cream just taken out of the refrigerator, about 10. Spray some water on the dough that is glued and shaped at both ends, ferment at room temperature for 60 minutes (I made two cream dinner bags), 10 minutes later, preheat the oven, sprinkle some salt flowers on the surface of 200°C (I didn't, so sprinkle some freshly planed Parmesan cheese instead), and spray water mist again before entering the oven, thus forming a crispy crust. Bake 10- 12 minutes, and spray water mist again before entering the furnace to form a thin hard shell. Bake 10- 12 minutes, and you can get out of the oven. Because there is oil oozing from the bottom, it has the effect of frying and baking when cutting, which not only emits fragrance, but also smells of cream in the air, and the bread is soft and unnecessary.