Light cream snack

1

Raw materials ready

2

ADD ALL MATERIAL A TO A BASIN

3

Put the tissues in the toaster and start a 15-minute and face program

4

End of the face, cover a dry wet cloth, activate the baker's auto-fermentation, fermenting to 2-2.5 times the size

5

TORE THE FERMENTED CHINESE PASTA INTO SMALL PIECES INTO A BREAD BARREL, ADDING MATERIAL B, INITIATING AND FACE-TO-FACE, RUBBING THE FILM TO THE POINT OF PULLING IT OUT, I.E., IN A COMPLETE PHASE, ROUNDING IT BACK. KEEP FERMENTING FOR 15-20 MINUTES

6

When the air is down, it's divided into eight, one 60-62 grams

7

Integration model, fermentation in an oven with a hot plate at the bottom, temperature control between 35 and 40, activation of the fermentation function of the oven if the temperature is too low (this one is forgotten)

8

fermentation up to the original double size, brushing the whole egg fluid, cutting the face of the face with a blade, cutting it down three times fast, putting it in a preheated oven, 175 degrees, roasting for about 18 minutes, and then filling it with tin paper

9

The finished product comes out of the oven and is immediately defunct to the temperature of the hand and sealed in a fresh bag. I'll try not to eat bread. It's bad for my stomach

10

Look how soft the Chinese are

11

Two fingers

12

Relax and bounce back

13

The next day, it was her breakfast

1. The recipe is based on Shixin's Light Cream Milk Rolls. If you have leftover heavy cream at home, this is the best way to use it up. 2. I used 12g more milk than the recipe called for because the high-gluten flour I bought is home-milled and absorbs more water. You can try the recipe amount first, then gradually add more as needed. 3. The original recipe uses 250g high-gluten flour, but I replaced 20g of it with 20g of flaxseed powder. 4. Regarding surface decoration, you don't have to cut it like I did; you can sprinkle sesame seeds, almond slices, or other decorations. If you do want to cut a few lines, I suggest using a razor blade. Since I didn't have one at home, I used the edge of a knife. Because the cuts weren't deep, there wasn't much visual effect after baking. 5. Oven temperatures vary by brand, so you still need to adjust according to your specific oven.