Cream mousse bread

Actually, it's just the pasta that was wrapped in another mold. It's the same heavy-oiled noodle, loaded into one. It looks like a canton box. We have the molds of the canisters, and they were laughed at when they were saved. Now look at Master Man, isn't that a canned box? However, there are no canned boxes of that size in their hands, and only three small large sizes are the same, so make three small ones and stuff the rest of the noodles into a bigger canned box. And all the way down to the final fermentation, and suddenly something's wrong: The final fermentation in the concise production process was 90 minutes, while the step note was 60 minutes. It's been fermenting for 60 minutes making cream bread. Which one is it? The fermentation plan is 90 minutes, the mold is higher. Maybe it'll take a little more time to grow up to the canton? The plan was to ferment in front of the face group for 60 minutes, and suddenly realized that this height should be close, to stop the fermentation decisively and enter the next procedure. The result of the bakery proves that this decision is correct. The proportion of bread is the same as the original, and the colour is the same, except that the cut is not large enough, and the four dots are not open。