Cooking Steps

1. 

   Step1:1. Polish species are produced in advance. Add yeast to water and dissolve it. Add high powder. Stir well. Ferment at room temperature or in refrigerator. Wait for bubbles to form on its surface. If the inner part is honeycomb, the fermentation is completed.

2. 

   Step2:2. Put all materials except butter into the chef's machine and knead them into a ball. Place the salt and yeast separately. After the rough film appears, add the softened butter and knead the fil

3. 

   Step3:3. The dough temperature should not exceed 28 ℃. Put the dough in the fermentation box. Flatten it as much as possible. Let it ferment at the same temperature as possible. Ferment to twice the size.

4. 

   Step4:4. After a round, divide the dough into 6 parts on average. Cover with plastic wrap. Relax for 20 minutes.

5. 

   Step5:After the dough is relaxed, press it flat. Wrap the heat-resistant cheese cubes in it. Be sure to squeeze tightly at the end.

6. 

   Step6:6. Close your mouth down. Stagger the 6 dough wrapped with diced cheese in the toast box. Second engin

7. 

   Step7:7. After fermentation to 8 points, apply egg white on the surfac

8. 

   Step8:Put the softened butter into the mounting bag. Cut a small hole and squeeze it into the depression on the surface of the toast.

9. 

   Step9:9. Heat the oven for 150 minutes. Bake it for 200 minutes. Turn it on for 150 minutes. Bake it for 180 minutes.

10. 

    Step10:10. Demould immediately after discharging. Put it on the baking net and cool it.

11. 

    Step11:High temperature resistant cheese, slightly salty, very delicious.