1. Mix the liquid seed material with a spoon, let it stand at room temperature for 30 minutes, and then refrigerate 16 hours. 2. Put the liquid seed material into the bread machine (yeast is placed obliquely) and press 30. After that, add cream once or 30 times until the dough doesn't come loose.

The undercoat (put a cup of hot water in the oven) is 40 minutes and twice the size.

3. After exhausting and rounding, the dough relaxes 10- 15 points and is divided into 1 block 55g (I can divide the dough evenly at will). Wake up after being exhausted and rounded 10- 15 points.

3. Exhausted dough is relaxed for 65,438+00-65,438+05 minutes, divided into 65,438+0 pieces of 55g (I can divide them evenly at will), exhausted dough is kneaded, proofed for 65,438+00-65,438+05 minutes, and shaped into an olive-shaped baking tray.

4. Put a cup of hot water in the oven for 50 minutes, take it out 10 minutes before the end, and preheat the oven 180 degrees.

5. Coat the surface with egg liquid and bake at 170℃ 12- 15 minutes ~