Light cream buns
By VicentaLakin
Today, the bread is still made of light cream. Good little bread, sweet and soft. When the bread is ready, it's easy for my son to take it to the technology hall。
Recipe Recommendations
- Baked food with original flavor bread flour 300 grams
- light cream 240 grams
- yeast 3 grams
- fine sugar 50 grams
- butter solution 15 grams
- coarse sugar appropriate amount
- milk fragrance
- roast
- several hours
- senior
Steps for Light cream buns
1
The bread is ready
2
All in the bucket
3
It's enough to rip out a large, transparent film
4
Rounded the noodles and fermented them in the bread drums
5
When the face was 2.5 times bigger, it used its fingers for flour, poking holes in the top, not shrunk, and fermented
6
Take the dough out, put it on the mat, exhaust it round, weigh it into eight equals, round it up, 15 minutes loose
7
Take a little noodle and grow a strip
8
Volume
9
Finish all the dough in order, put it in a non-glued oven, put it in warm and wet and fermented
10
When the dough is twice the size of its original size, cut the surface with a sharp knife, brush the melted butter, and spread a little bit of coarse sugar in the mouth, then the oven starts preheating 160 degrees
11
Put the toast in the middle of the preheated oven, 160 degrees, up and down, 20 minutes
12
When you get out of the oven, you take it out of the mold, and you put it on the hanger
13
Isn't that cute
14
Look at the insideLight cream buns Make Tips
1. The amount of heavy cream is relatively large, so adjust the quantity according to the water absorption of the flour and the consistency of the cream;
2. The fat content in heavy cream is relatively high, so there is no need to add extra butter;
3. Brushing the surface with melted butter will not produce the shine that an egg wash does; if you prefer a shiny finish, you can use egg wash instead.