Mixed-style Italian cream bun

Place all the ingredients except the butter into the mixing bowl of the stand mixer.

Beat until a rough film appears, then add the butter and beat until you can pull out a thin film that does not break easily. Proceed with the basic fermentation, which takes about 40 minutes. I directly put it in the refrigerator for cold fermentation (it is not recommended to fully cold ferment toast).

After the basic fermentation, divide the dough into pieces of 60-80 grams, let it rest for 15 minutes, and then round them into balls.

Place the small dough into the Midea humidifying oven, set the temperature to 32 degrees, and the time to 40 minutes.

Add 20 milliliters of water to the top of the oven to create steam, providing enough humidity for the second fermentation. This PT2011W humidifying oven from Midea was jointly developed with the Wang Sen Chef Center, and is considered a magic tool for making bread. You can add water from outside the oven at any time, and generating steam for making European bread is easy and effortless!

After baking, preheat the oven to 165°C, place on the middle rack, and bake for 18-22 minutes, adjusting the time according to the browning.

Let it cool naturally after coming out of the oven, brush a little honey on the surface of the bread, sprinkle some shredded coconut, or milk powder can also be used.

Add mascarpone to white sugar and beat with a mixer until fluffy, then gradually add the heavy cream. Split the bread roll in half, squeeze the Italian cream into the bread, and spread the surface evenly.