Mix strong flour, soft flour, and salt in a bowl, knead with cold water little by little, and ferment at room temperature for 1 hour. After the first fermentation, divide the dough into two halves and let it ferment for 15 minutes.

Place butter and peanut butter in a bowl and gently beat. Add sugar and melt.

Add the eggs, stir well, then add the softened flour and baking powder to the sieve and whisk to make a soft straw gel.

Use a rolling pin to roll the dough lengthwise.

Apply water to the surface of the dough, place the straw gel on it, and press it with your hands to prevent it from falling off. You have to put a lot of the straw gel on top to make sure that the straw gel is stuck to the surface of the bread even after it is baked. The rest of the dough will be the bottom, so just roll it vertically and long. First fermentation for 45 minutes, then bake for 12 minutes in a preheated oven at 190 degrees.

Add strawberry jam to whipped cream and make strawberry whipped cream using a whisk. Add sugar to taste. But the strawberry jam is sweet, so you can add sugar separately. Spread strawberry whipped cream evenly over cooled mammoth bread.