Cooking Steps

1. 

   Step1:Make the hot seeds one day in advance - mix the powder of the hot materials evenly in advance. Boil the small pot with water. Pour the powder into it quickly after turning off the fire. Quickly mix the powder into a ball with a scraper, then take it out and knead it into a circle with your hands. After the wrapping film is cooled in the room, refrigerate it in the refrigerator for one night. Spare i

2. 

   Step2:Add 225g hot water to a black tea bag. Make it into black tea water. Let it cool for standb

3. 

   Step3:30g black sugar and 30g hot water to make black sugar juic

4. 

   Step4:Pour in the dried and foamed pearl

5. 

   Step5:Refrigerate and marinate for one nigh

6. 

   Step6:To make fillings, soften cream cheese at room temperature, and then add in the black sugar powder (the black sugar juice I have shown here) and stir evenly. Add in the salted Pearl (the surplus sugar juice does not need to be added) and roughly stir evenly. Transfer it into the flower mounting bag and put it into the refrigerator. Refrigerate it for standby

7. 

   Step7:Start kneading. Add the main dough (including the soup and tea of black tea) with materials other than oil and salt into the mixing barrel of the cook machine. First, mix it in 23 levels until no dry powder can be seen. Then, mix it in 4 to 5 levels until it is in the rough film state

8. 

   Step8:Add butter and sal

9. 

   Step9:First low speed, then medium and high speed to the expansion stag

10. 

    Step10:Surface temperature at 2526 degree

11. 

    Step11:Put the dough into the steam oven. Select the fermentation function. Temperature: 28 ℃. Set time: 90 minutes. Start a fermentation. Observe the dough state during the fermentation. Increase the dough volume by about 1 time

12. 

    Step12:Divide the fermented dough into about 80

13. 

    Step13:Rounding. Room temperature relaxation 1530 minute

14. 

    Step14:Take the loose dough, pat it with your palm and turn it over. Squeeze the prepared pearl cheese stuffing into it, about 28g

15. 

    Step15:Package u

16. 

    Step16:Close the interfac

17. 

    Step17:Make all dough into a baking tray lined with greased pape

18. 

    Step18:Select the fermentation function in the steam oven. Set the temperature to 35 degrees. The time is about 50 minutes. Moisten according to the steam. Put the dough into the second fermentation until it is about 1.5 times the size (the dough is taken out in advance for baking and preheating

19. 

    Step19:Use toothpicks to poke holes in the top of the fermented bread. Avoid stuffing explosion during baking

20. 

    Step20:Choose your favorite Flour Sifter. Sift the whole wheat flou

21. 

    Step21:Couss Kaz co745s steaming oven, water tank and preheating in advance. Select the upper and lower pipe baking mode. Set the upper and lower fire to 190 degrees. Time 18 minutes. After the completion of preheating prompt sound, send the dough to the middle and lower layers of the oven. Tap the steam button. Add stea

22. 

    Step22:

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    Step23:

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    Step24: