Whip materials other than cream. Beat the CreamCheese into dough, then add cream and CreamCheese (several times) and continue beating until the film can be stretched (I beat it for about 40 minutes because there is a lot of cream). Please keep 30CC of liquid, and add it slowly as appropriate.

Roll the dough round, put it in a pot with a little oil, spray some water on the surface, and put it in a warm and closed space for fermentation for about 60-90 minutes until the fermentation is completed (kneading the flour dough with your fingers will not rebound). Squeeze the air out of the dough. Divide the dough into three equal parts, roll it into a circle, cover it with a wringing wet cloth, and let it stand for 15 minutes.

When the dough grows, roll it up, cover it with a wringing wet cloth, and let the dough stand for 15 minutes.

The remaining noodles grow into strips (about 40cm) with the same width as the oven. Roll it up Put the rolled dough down into the baking mold at regular intervals. Spray some water on the dough surface, put it in a closed space and ferment for 50-60 minutes (not more than 90 minutes) until the baking box is full for about 8-9 minutes. Cover the toast.

Preheat the oven to 200 C, then change it to160 C/200 C, and bake for about 45-50 minutes. After taking it out of the oven, immediately pour it out of the baking mold and put it on the iron frame to cool.

The internal organization is super meticulous and moist ~ this picture was taken on the third day ~ it's not dry at all! !

As usual, have a string show ~ ~

Do I have obsessive-compulsive disorder? Toast always thinks that toast can't be successful without tension. .....

accomplish