Cream bread
By VicentaLakin
The bread is often made at home, both as breakfast and as an extra meal. It's softer in the mouth because of the addition of some cake powder, which is commonly referred to as low-tweed powder, and lower-tweaking. When the finished product cools, it squeezes into the drop of fresh cream, more sweet。
Recipe Recommendations
- bread flour 170 grams
- cake mix 40 grams
- yeast 2.5 grams
- fine sugar 35 grams
- salt 2 grams
- milk 130 grams
- butter 25 grams
- whipped cream 100 grams
- powdered sugar 10 grams
- Milk for Castel Sauce 250 grams
- Casta sauce with fine sugar 50 grams
- Casta sauce with egg yolks of 2
- Cake powder for Casta sauce 25 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Cream bread
1
All the bread is ready
2
Flour, milk, sugar, yeast
3
Smuggled with chopsticks, dry powder-free, and then covered with a shampoo for 15 minutes
4
When your hands are rubbing, add butter and keep rubbing your face
5
I'll be able to pull out this slightly transparent film
6
The noodles are rounded up, placed in a basin, covered with film, and basic fermentation in warm and wet areas
7
When the noodles are fermented, finish the cartha sauce: egg yellow, sugar, milk, cake powder. Okay
8
Add fine sugar and 120 grams of milk to the yolk
9
Scan flour
10
When you're even, add the remaining 130 grams of milk
11
It's sifting. It makes the solution more subtle
12
The little fire boils until the solution becomes sticky
13
When the pasta was 2.5 times larger, the finger grafted flour, poked holes in the top of the face, didn't shrink, and fermented
14
Put the noodles out on the tarp, and weigh them in six equals for 10 minutes
15
Take a noodle and make an elliptical
16
From top to bottom to olive. Seal it tight
17
After six rolls of noodles, put them in a non-adhesive dish, and re-ferment
18
When bread ferments twice, you can put the karsta sauce in a bouquet. Internal
19
When the noodles are twice the size, the oven starts preheating at 170 degrees; first, an egg fluid is painted on the bakery surface, then the cathedral sauce is evened over it
20
Put it in the middle of a preheated oven, 170 degrees, up and down, about 20 minutes
21
When you're out of the oven, the hanger will cool off
22
Take 100 grams of light cream for storage for more than 10 hours and add 10 grams of sugar powder to the unmoveable state
23
The light cream is in the bag with the mouth
24
Take a little bread, cut it vertically, don't cut it
25
Squeeze the right amount of cream into it
26
It's sweet
27
One moreCream bread Make Tips
When you have a good schedule, you don't feel busy. The pasta can be rubbed first, with basic fermentation followed by kassida sauce; the unexpired cassava can be worn in the freezer and stored in the fridge and used as soon as possible; the bread cools and then squeezes into the light cream that has been put out in order to prevent the cream from melting hot; the bread powder, i.e. the condensed powder, and the cake powder, i.e. the low-coated powder; and the time and temperature of the roasting oven。