1. Caramel cream method: Bring sugar and water to a boil. After the brown color appears, remove from the heat. Add warm whipped cream little by little and stir well. Let cool and store in the refrigerator.
2. Put the middle kind of raw material B in the bread bucket, start the bread machine function 9 to knead the dough, and after the dough is formed, place it in a warm place to about 2.5 times the size, and tear it into small pieces
3. Put the middle seed and main dough material C in the bread bucket, and then start the kneading function. After beating to the complete stage, relax for half an hour. After the loosened dough is taken out and vented, it is divided into two 280g doughs, which are rounded and loosened. 15 minutes
4. Roll the loosened dough into a tongue shape, turn it over and roll it up; after rolling it again, roll it up again to thin the bottom edge, and roll it from top to bottom.
5. Put the dough in the bread bucket, and carry out the final fermentation in a warm and humid place. The properly fermented dough should be able to rise to six or seven minutes full of the bread bucket; start the bread machine function 19 to bake, 750g, medium-burning, 30 minutes, Under normal circumstances, the hair will still rise. When the time is up, after the bread machine sounds a reminder, quickly take it out and let it cool, pour out the bucket after 15 minutes, and put it in a bag after it has cooled to hand temperature.
