Recommended practice for crispy cream set meal?

Put the high flour and low flour, yeast powder, sugar and salt into a mixing basin, stir well, and then add the evenly dispersed milk and water. Please don't pour all the liquid at once, and add it slowly (10g water or milk can be added according to the dough). Turn the bread machine into dough mode 10 minute, then add the cream until the dough does not stick to your hands, and knead for 8~ 10 minute until the dough surface is smooth (the total time is about 18~20 minutes).

Round the dough, cover it with a lid or plastic wrap for the first fermentation, about 50~60 minutes (50 minutes in summer and 60 minutes in winter), and the dough swells to about twice its size.

Take out the dough, divide it into 10 portions, roll it into a circle, cover it with plastic wrap, and wake it for ten minutes.

After being rolled into a circle again, you can put it in a baking tray (remember to add baking paper because the cream will overflow) for the second fermentation, about 50 ~ 60 minutes. * Please remember to put a cup of hot water next to the secondary fermentation. I will heat the steamer slightly and put the dough into fermentation. When the dough swells to twice its size, cut it with a steel wire knife, put cream strips on it, and send it to the oven preheated to 180 degrees, and bake it for 12~ 15 minutes.

Remember to take out the bread after you finish [immediately] and move it to the iron rack to cool it.

It's done.