Cooking Steps

1. 

   Step1:Add all materials (except cream) together and stir to prevent yeast and sugar from being added together with salt to prevent affecting yeast activity.

2. 

   Step2:Stir until the water in the dough is absorbed, then add the grease. Stir slowly until the grease is completely absorbed, and then extend. (the dough in the expansion stage cannot form a very transparent film when it is spread by hand. When it is torn, it is zigzag. The dough surface is smooth and elastic.)

3. 

   Step3:After the dough is stirred, it is placed in a container, covered with plastic film for basic fermentation, and the volume is about 22.5 times of the original

4. 

   Step4:After the initial start, it starts to be divided into 50g pieces. It is round and relaxed for about 15 minutes. It is shaped into a shuttle shape. Finally, it is fermented twice the size and put into the furnace. 190 degrees. 23 minutes up and down. (the temperature and time can be flexibly controlled according to the state of the oven and bread). The tin paper can be covered immediately when the color is slightly applied.