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Directions Basic Dough

1. Put all the ingredients except the cream into a mixing bowl and mix
2. After 2 minutes of slow speed and 3 minutes of fast speed, when the consistency is about 7 minutes, add the soup stock and continue stirring.
3. After 1 minute at slow speed and 2 minutes at fast speed, add unsalted butter and continue mixing until the dough is roughly a thin film. At this time, the dough is about 10 minutes thick and you can stop mixing.
4. Take out the dough and place it in the fermentation box for basic fermentation for 45 minutes.
5. After the fermentation is completed, it can be divided into pieces weighing 50 grams each, rolled into water droplets, and fermented twice for about 20 minutes.
6. Finally, lengthen the dough rod, wrap it in a strip of salted butter, and roll it up for final fermentation.
7. After fermentation is completed, sprinkle a little coarse sea salt on the middle part of the surface and bake

Directions Tang Zhong Dough

1. After boiling the water, quickly add it into the flour and stir quickly to form a dough.
2. Store refrigerated overnight before use the next day