Cooking Steps

1. 

   Step1:Soften cream cheese at room temperature, add milk powder and sugar, mix with egg cream or eggbeater, smooth and put into flower mounting bag for cold storag

2. 

   Step2:First, make Polish seeds - put yeast in warm water below 40 ℃ for 2 minutes, stir well, put high gluten flour, mix well and cover with plastic film for fermentatio

3. 

   Step3:Ferment to the surface and make bubbles. Don't look at the time and the state. Don't over ferment. It will be sour. Room temperature is 18 degrees. It's about an hour and a half

4. 

   Step4:Open it to see if the internal tissue will be brushed, so it can be used directly. I'm used to making it one night in advance. Put the plastic wrap in the refrigerator and refrigerate it overnight. It can't be more than 48 hours, and it will become sour

5. 

   Step5:The following is the order of making the main dough - generally speaking, polish liquid powder butter is put into Polish seed first, then milk, yoghurt, honey, egg sugar, milk powder, high powder, whole wheat powder, coarse wheat, pink, tea powder, yeast are put into it, and then quickly knead the dough for 15 minutes

6. 

   Step6:Then add butter and salt and continue to knead quickly for 10 minute

7. 

   Step7:Until the dough is fully extende

8. 

   Step8:Put the plastic wrap in the basin and ferment it to twice the size. It will affect the second hair

9. 

   Step9:The fermented dough will not shrink if the fingers stick to the surface and poke hole

10. 

    Step10:Take out the whole dough, don't pull it, break the tendon, put it on the kneading pad, and pat it gently to exhaust

11. 

    Step11:Evenly divide the dough into 4 small dough covers and relax for 20 minute

12. 

    Step12:Roll a dough into a rectangle, press the bottom of the dough into a thin layer, wait for a good roll, and then spread the cream cheese stuffing evenly on the surface

13. 

    Step13:Put in the full meat flos

14. 

    Step14:Roll u

15. 

    Step15:Roll into four strip

16. 

    Step16:Cut in half with a sharp knife, don't cu

17. 

    Step17:Cut to this place and sto

18. 

    Step18:Try to roll it up one by on

19. 

    Step19:Don't make it up too loose. It will spread

20. 

    Step20:Sprinkle a thin layer of high gluten flour on the baking tray, put four pieces of twist bread into the baking tray evenly, and sprinkle some high flour on both sides of each bread to avoid too much adhesion. I use the chefmade academic kitchen golden 13 inch non stick deep rectangular cake baking tray

21. 

    Step21:When I put it into the environment of 75% humidity, 35 ℃ and ferment it to twice the size, I put it in the middle layer of CASS oven to develop the fermenting function, 35 ℃ and put a pot of boiling water on the bottom layer and ferment it for 30 minutes

22. 

    Step22:I sifted a thin layer of high gluten flour on the fermented flour. Yesterday, a group of students asked me why I dusted it and answered it because it was sof

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