1. Stir the materials except the cream with chopsticks for 3 minutes, pour the fermented water into the left hand several times (stir warm milk+dry yeast, and let it stand for 10 minute), and stir it with chopsticks in the right hand.

2. Pick up the dough by hand and continue to pull 10 minutes. Grasp: Hold the dough in your hand (the dough is placed between your forefinger and thumb), and grab the dough with your fists.

3. Pick up the dough and put it on the chopping board for 2 minutes.

4. Knead for 20 minutes after adding oil. Grasp: Hold the dough in your hand (the dough is placed between your forefinger and thumb), and grab the dough with your fists.

5. Pick up the dough and throw it on the chopping board 10 minutes.

6. Then knead on the chopping board for 10 minutes. Just like the ordinary kneading method

7. Knead until the surface is smooth.

Tips:

1. Comrades who don't want to fall will keep pulling for 30 to 40 minutes (at this time, the film will be rubbed out), and then put it on the chopping board for 5 to 10 minutes. You can put it directly in the pot and then put it in a warm place to ferment it to twice its size. If you don't have much time to wait for fermentation, just put the dough in the fresh-keeping bag, then put it in the refrigerator for one night, and then take it out for 30 to 60 minutes the next day, depending on the indoor temperature. Then cutting, shaping, fermenting and baking.

2. If the dough is sticky, 5 grams of cooking oil can be added during kneading.

3. If your noodles don't ferment for a long time, check whether the temperature of the milk is too high. Or the baking powder fails

4. The first fermentation is twice as high as that at 28 degrees and 85% humidity. Dip a little dry powder with your finger and poke a hole in the dough. If it does not retract, it means that the fermentation is good, and then it is divided into circles. The intermediate relaxation is 10 minutes. Then plastic surgery. Put it in a baking tray and put it in an oven for the second fermentation. Prepare a bowl of hot water, put it at the bottom of the oven, and then preheat the oven 160 degrees 1 minute. Just try it with your hands. It's a little hot. Then turn off the oven. Put in a baking tray, close the oven door and ferment for 45 minutes. If the second fermentation didn't start, the first fermentation was over-fermented. Then take it out and brush it with egg water (3: 1), and then bake it in the oven.

5, the temperature should be set according to your own oven, do it several times to find the temperature and time that suits you.

Some bread recipes have high water content, and even if they are kneaded for a long time, they will stick to their hands. You can look at the kneaded dough and see if it can be kneaded into a film. Grasp both ends of the dough with both hands, and pick up the middle dough with two index fingers. There will be a thin layer with cracks in the middle. Smooth around the hole and put it into the basin. Then cover it with plastic wrap and put it in the refrigerator for a few hours. When the dough surface is slightly hard, you can take it out and shape it, sprinkle a little dry powder and knead it into dough for fermentation. Direct fermentation or refrigerated fermentation can be selected.