Illustration of honey cream toast 1 1. All the ingredients of medium-sized dough are mixed evenly, kneaded into dough, and then fermented in a warm place.

Instructions for honey cream toast 22. Fermentation until the dough swells to the highest point, the center drops slightly, and the dough is honeycomb.

Instructions for honey cream toast 33. Tear the fermented seeds into small pieces, add all the materials in the main dough except butter, and knead until the swelling stage.

Honey cream toast practice illustration 44. Add butter and knead to a complete stage, and you can pull out a very strong transparent film.

Honey cream toast illustration 55. Ferment in a warm place to double the size.

Description of honey cream toast 66. The fermented dough is divided into 6 parts on average, and it relaxes after rounding 15 minutes.

Instructions for honey cream toast 77. Roll the loose dough into an oval shape, turn it over and fold it in from top to bottom at the ratio of 1/3.

Illustration of honey cream toast 88. Roll the dough long, thin the bottom edge and roll it into a roll from top to bottom.

Illustration of honey cream toast 99. Discharged into the mold in turn.

Illustration of honey cream toast 10 10. Put the mold in the oven and put a cup of hot water.

The schematic diagram of honey cream toast is1111. The second batch was sent to the mold for 9 minutes.

Illustration of honey cream toast 12 12. After the oven is preheated 180 degrees for 30 minutes. Cover the top with tin foil immediately after coloring.

Illustration of honey cream toast 13 13. end product