1. Put the egg liquid, whipped cream, water, brown sugar, and salt into the bucket first
2. Add high flour, yeast and wheat germ
3. Also added homemade rosette sauce
4. Start the dough-making program
5. After mixing into a dough, add butter to continue mixing
6. After using 2 programs and completing the stage, start the basic fermentation, this is what it looks like after 40 minutes
7. Take out the fermented dough, flatten it and vent it, divide it into 12 small doughs, and relax for 15 minutes
8. Take a bowl of softened honey beans, 90 grams of cheese, 40 grams of whipped cream, 40 grams of powdered sugar and 50 grams of honey beans, mix well to form a filling
9. Take a dough, flatten it and roll it out, put it in the cheese honey bean paste
10. Close your mouth slowly, round it
11. 6 Brush the oil in advance for the continuous mold, put the package into the mold, and lightly press it
12. Put it in the oven for second fermentation, brush with egg liquid after fermentation is complete
13. After putting it in the oven, I pressed another baking pan on top and bake it at 170 degrees for about 25 minutes
14. After roasting, take it out and demould it
Tips:When I was baking, I pressed a small baking tray on it, so the bread that came out was flat, so I called it small flat top! You can also bake directly without adding a baking tray!
