Hong Kong-style cream kit
By VicentaLakin
I'm not a very good cook, but I like to bake. He likes to bake because he likes to eat, and he's used to eating bread and cake and eggs every morning, and then he likes to play and do things, but he doesn't compare to the masters, but he treats it like a diversion in a busy life. There's a little happiness in your heart when you're talking. When I suddenly found out at night that there was a box of light cream in the fridge that was about to expire, I thought about making this super-soft and delicious Hong Kong-style cream bag, which was absolutely time-saving compared to other practices
Recipe Recommendations
- high-gluten flour 250g
- low-gluten flour 50g
- milk 100ml
- milk fragrance
- baking
- several hours
- ordinary
Steps for Hong Kong-style cream kit
1
first, 100 ml of milk, 75 ml of light cream, 30 g of white sugar, 2 g of salt, 250 g of high-weather flour, 50 g of low-weather flour, mixed into a bread drum, a hole in the flour with a finger and 3g of yeast. commence and face-to-face, and suspend the bakery in 15 minutes。
2
after softening the temperature in the room, 20g butter was cut into small pieces and put into a bread-crumb. restart and face-to-face。
3
The fermented pasta continues to grow to 2.5 times the size of the film。
4
Split the fermented pasta into eight pieces for 10 minutes。
5
When it's all right, you're gonna have to make an ellipse。
6
The ellipse is then paired。
7
And then the folds, the middle cracks are squeezed。
8
Put it in the oven for a second fermentation。
9
After fermentation, the surface is painted with egg milk mixture. The oven is preheated 180 degrees, mid-level, top-fire, 20 minutes。
10
The finished product。
11
The finished product。
12
Done