Cooking Steps

1. 

   Step1:High gluten flour with yeast wate

2. 

   Step2:Mix and knead the dough evenl

3. 

   Step3:There are two ways to ferment the dough sealed plastic film - 1. Ferment for 6 hours at room temperature above 25 ℃. 2. Refrigerated fermentation for more than 12 hours (within 72 hours

4. 

   Step4:The dough fermented in cold storage for 20 hours has expanded 2.5 times. If the fermentation is not ideal, take it out from the refrigerator and leave it at room temperature for one hour. Wake up the yeast. Make the bread and melt the frozen butter at room temperature.

5. 

   Step5:Old dough into small piece

6. 

   Step6:Stir main dough ingredients (except butter and light cream

7. 

   Step7:Add the old dough into the main dough material and knead evenl

8. 

   Step8:Kneaded doug

9. 

   Step9:Add melted butter and crea

10. 

    Step10:Knead evenly. Refrigerate in refrigerator for 20 minutes (sealed with plastic film). Easy to knead and cover with plastic film.

11. 

    Step11:Knead and cover the film for 15 minutes (it's most convenient to knead with a chef's machine. If the bread machine is used, I think the film takes too long. The taste is not good). Many partners say that they can't knead the glove film. The kneading process can be like stretching the face. Dropping the dough. I have been kneading, falling and smashing this surface for 15 minutes. If the surface is dry, apply olive oil properly (if the surface is too dry, the fermentation will be affected

12. 

    Step12:Let the dough stand for 20 minutes. Carry out the first method. 1. Cover with plastic film. Ferment in the oven at 38 ℃ for 45 minutes. 2. Fermentation at room temperature above 25 ℃ for one and a half hours. I usually ferment at room temperature. I don't think it tastes good if I ferment too fast.

13. 

    Step13:Once you have a good dough, you can press it out of the hole without collapsing and it will bounce

14. 

    Step14:Exhaust, reshape and put into the non stick mold (apply a small amount of oil if the non stick effect is not good. Pad oil paper alive

15. 

    Step15:Ferment at 38C for 50 minutes. Add a bowl of warm water or water spray to the oven. After fermentation, coat the surface with whole egg liqui

16. 

    Step16:The color of eggs raised in rural areas is very good. Sift some high powder on the surfac

17. 

    Step17:Put it into the oven and bake for 25 minutes at 175 ℃. Adjust the time and temperature according to your own oven. Observe the color in the middle and put on the back cover and tin paper.

18. 

    Step18:For the cheese filling, mix the cream and cream together. Beat with the eggbeater until smooth. Put them in the fridge for cold storag

19. 

    Step19:Smooth and granulated cheese fillin

20. 

    Step20:Bake the bread and let it coo

21. 

    Step21:Incisio

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