Composition:

Tang Zhong: high gluten flour 15g water 75g.

Main dough: 250g high-gluten flour, 3g dry yeast, 3g sugar, 3g salt, 3g pure milk, 95g whipped cream, 35g honey and 20g 15g salt-free butter. (All the above liquid components are refrigerated)

Exercise:

(1) First, make a Tang Zhong pot, add high flour and water, stir and heat it to 65 degrees for gelatinization, put it in a bowl, cover it with plastic wrap, seal it and put it in the refrigerator for 2 hours;

(2) Add all ingredients except butter to the main dough in the chef's machine, add it to the soup, and beat it into balls at low grade. Turn to medium-high grade to make thick film, add butter, mix butter with low grade, and turn to medium-high grade to make film.

③ Finishing, rounding, sealing and proofing are twice as large;

(4) After proofing, evenly divide the dough into three parts, knead it into a circle, relax it for 10 minute, take a piece of dough, roll it into the shape of a cow tongue, with both sides overlapping towards the middle, roll it up from the front, turn it out and roll it up, and put it into the mold in turn;

⑤ All of them roll and wake up to full mold in 8-9 minutes. After waking, cover it, put it in the preheated oven, and bake at 170 degrees for about 28 minutes. (The oven temperature can be adjusted according to the actual situation. )