Super soft cream bread
By VicentaLakin
Creaming cream can give the bread an instant to taste, and a fragrance of milk comes in and it never stops. Either way, you have to get to the extension, or the bread will be much less, and today's the most successful time I've ever made the cream bread, and I think the chef's machine helped me to reach the expansion in a big way
Recipe Recommendations
- high powder 600 grams
- light cream 200 grams
- eggs of 2
- milk 140 grams
- white sugar 120 grams
- butter 40 grams
- yeast 6 grams
- salt 6 grams
- sweetening
- roast
- several hours
- simple
Steps for Super soft cream bread
1
All the material except butter is mixed in a cook's machine and flour is added to the butter
2
It took me 40 minutes
3
Take the stainless steel pot from the cooker's machine and put it in the oven fermentation
4
More than twice the fermentation
5
It's divided into 50 grams, 24 of them
6
The little noodles will be in a circle in five minutes
7
It's 12 in one dish, and it's twice as big as it gets in the oven
8
Brushing olive oil (can paint protein, whole egg fluid, butter, etc.) and sesame
9
The oven's 180 degrees preheat 10 minutes, the middle level 180 degrees 15 minutes
10
Out of the oven, super soft, two in a breath, it won't stop