Garland Cheese Bread ( How to make tangzhong)

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  1. Mix the soup ingredients together

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  2.Heat over low heat and stir until When lines appear on the surface, remove from the heat after reaching a temperature of 65°C

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  3.Natural cooling Then, cover it and place it in the refrigerator for at least 17 hours for later use

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  4. Cream cheese Put it in the milk

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  5. Heat over low heat until the cheese is completely melted and there are no particles., let cool and set aside, be sure to let it cool

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  6.Put all the dough into Put the ingredients (except butter) into the basin in the order of liquid first and then solid

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  7.Knead the dough, knead evenly and add butter

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  8.Continue the interview Until you can pull out a uniform glove film, the dough mixing technique is introduced in detail in my cocoa mochi soft pastry

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  9. Ferment until 2-2.5 times the size.When you poke a hole, it will not rebound or shrink.

• 10. Take out the dough and divide it into 6 doughs.Make a garland out of 3 doughs and let them rest for 15 minutes

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  11. Flatten the small dough and roll it into a long tongue shape

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  12.Roll up from the side and pinch tightly

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  13.Shape into long strips of about 40 cm

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  14.Pinch one end of the three long strips

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  15. Braid into a three-strand braid and pinch tightly Shut up.If you don’t know how to make it, you can search for the method on the Internet

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  16. Braids rolled up Form into a circle and tighten the joints

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  17. Place in a warm and humid environment for fermentation 2.5 times the size, brush with egg yolk and garnish with candied fruit.

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  18.Place in a preheated oven at 180℃ for 25 minutes p>

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  19.Picture of the finished product sieved with powdered sugar