Cream Hasbread
By VicentaLakin
It's a piece of bread that I love, which doesn't get tired of, even if it's often eaten, and it's very soft and soft, and it's sprayed with frosting, which makes the face of the bread a little softer, it cuts back after the temperature, it's soft inside, it's creamy. There was no butter in the formula, and the addition of light cream made bread very soft. Those who like to eat soft bread can try this formula。
Recipe Recommendations
- high-gluten flour 250g
- milk
- salt 2.5G
- powdered sugar appropriate amount
- light cream 125g
- sugar 25g
- yeast 5g
- sweetening
- roast
- several hours
- ordinary
Steps for Cream Hasbread
1
Raw materials。
2
Mix all the mains (salt to avoid yeast) and pour them into the bakery. Select the "Mixed" procedure。
3
Scratch to remove a slightly translucent film and then round hair to twice the size of fermentation。
4
The fermented noodles are divided into four equals and the round is loose for 15 minutes. It will be elliptical, with two heads in the middle。
5
The fermented noodles are divided into four equals and the round is loose for 15 minutes. It will be elliptical, with two heads in the middle。
6
One more turn, and you'll hold it tight。
7
One more turn, and you'll hold it tight。
8
Turn your mouth down, put it on the grill and ferment twice。
9
Turn your mouth down, put it on the grill and ferment twice。
10
More than twice the size of the skin is dry, and three mouths are cut with blades. Small amounts of water are sprayed on bread surfaces and sugar powder is sifted。
11
More than twice the size of the skin is dry, and three mouths are cut with blades. Small amounts of water are sprayed on bread surfaces and sugar powder is sifted。
12
The oven is preheated at 180 degrees, mid-level, for 15-20 minutes. When you're done, put it on the grill. (If you want to be light, cover the paper midway
13
Cream Hasbread Make Tips
(If you want a lighter color, cover with foil halfway through.)