Preparation materials: 520g of high-gluten flour, 62g of sugar, 374g of milk, 2 egg yolks, 5g of yeast, 52g of butter, 8g of salt, 240g of cream cheese, 45g of sugar, 3g of sea salt and 90g of whipped cream.

Production steps:

1. Beat all materials except butter and salt until 70-80% mature. Add butter and salt until 100%. (Control surface temperature)

2. The kneaded noodles are fermented at room temperature for half an hour.

3. After fermentation, divide it into eighteen parts and knead it into small doses. Then relax for twenty minutes.

4. After relaxing, take out a pat flat, roll long, smooth face down, roll up and finalize the design.

5. Shape into cylinders and put them into the baking tray one by one, with six in three rows in each row, and control the spacing.

6. Carry out the last fermentation at 38℃ and 75% humidity for about 50-60 minutes. (State judgment: there is powder on your finger. Click it to rebound slowly. )

7. Brush the egg liquid into the oven, bake at 160℃, and fire at 190℃ for about 20 minutes. Bake and color, and cover with tin foil.

8. After baking, take it out to cool. Cream cheese will soften until it becomes smooth and smooth. Add sea salt and sugar to the whipped cream until it is 50% to 60%, and it will have a texture. Add cream cheese and stir again until it becomes smooth, delicate and shiny.

9. Cut a knife in the middle of the cold bread, but don't cut it off. Put cream cheese sauce in the middle, put cream cheese sauce around, and stick milk powder.

Such a delicious sea salt cheese bag is ready!