300 grams of high flour, 25 grams of cheese powder, 25 grams of milk powder, 3 grams of salt, 3 grams of yeast, 60 grams of whipped cream and 0/80 grams of milk/kloc.

working methods

1. Mix all the ingredients evenly, knead into a smooth dough that can be pulled out of the film, and ferment to twice the size.

2. Flatten the exhaust and the circle 15 minutes, and flatten to form a rectangle with a thickness of 1CM.

3. Roll the dough horizontally and put it into a toast mold for final fermentation.

4. When the dough is twice as big, cut a knife in the middle and exhaust.

5, preheating 190 degrees, fire up and down for 35-40 minutes.

6, demoulding and cooling.