Handmade creamed sweet bread
By VicentaLakin
It's been a while since the cream was bought, it's been useless, it's too late, it's a bit of inside when you make bread
Recipe Recommendations
- flour 250g
- eggs one
- white sugar 50g
- light cream appropriate amount
- butter appropriate amount
- water appropriate amount
- yeast appropriate amount
- milk fragrance
- roast
- an hour
- ordinary
Steps for Handmade creamed sweet bread
1
I'll put an egg in the flour with white sugar and light cream
2
Smuggle it into a form
3
Add a proper amount of dry yeast water to the group
4
Scratch it to the point where it pulls out big, rough film
5
Add softened butter again
6
It's enough to pull out a big, hard-to-break film
7
Rounded the face, fermented it out of temperature, twice as big
8
Take out the exhaust, split it into small pieces, take one of the cribs into elliptical form
9
Slice a little mouth from the wide end and roll it up slowly
10
Make all the bread in turn
11
Two-and-a-half-fold fermentation at the warmth, an egg fluid on the surface, 165 degrees and 25 minutes in the oven