Cream bread
By VicentaLakin
A very good piece of bread, a night of frozen fermentation, a very soft piece of bread, and a fine creamed piece of milk, a baby's favorite bread
Recipe Recommendations
- high-gluten flour 185 grams
- yeast 2 grams
- water 120 grams
- butter 23 grams
- condensed milk 50 grams
- fine sugar 20 grams
- salt 3 grams
- whole egg liquid appropriate amount
- milk 30 grams
- almond slices a little
- sweetening
- roast
- several hours
- ordinary
Steps for Cream bread
1
Prepare the raw materials。
2
Make Chinese noodles, put bread drums into water, flour, yeasts, start the bread machine and flour program, and smooth the noodles。
3
Scratch the face, put it in the container, then put it in the fridge for fermentation。
4
Frozen fermentation is 14-17 hours, two and a half to three times larger, ending fermentation。
5
Tore the Chinese noodles out into small pieces。
6
Add all raw materials except butter to the main noodle and start the bread machine and face program。
7
WHEN QQQ IS FLEXIBLE, THE QQF IS ADDED BUTTER AND CONTINUES FOR FIVE MINUTES。
8
It's so big that it pulls out a big film and fermentes for the second time
9
Two and a half times the fermentation, and the finger poaching without turning back, that's all。
10
Taking the fermented pasta, pressing the exhaust, divided on average into eight equals (approximately 65 g), rolling round, coating of the protective film, and relaxing for 15 minutes。
11
Take a noodle, tumble into ellipse。
12
Turn over and crush the bottom edge from top to bottom。
13
Put it in, eight lines of Finnan snow molds, covered with skin-covered film for final fermentation。
14
fermentation twice as big, surface omelette, almond chips。
15
The oven is preheated 180 degrees on the upper and lower tube, and 25 minutes on the lower middle level can be baked in gold and yellow。
16
It cools down a little while after it's out of the oven, and it drops off to cool the shelf。
17
The finished chart。
18
The finished chart。
19
Completed ChartCream bread Make Tips
1. Adjust the oven temperature appropriately according to your own oven.
2. Eggs and condensed milk are added to the dough; it will be sticky when you first start kneading, but won't stick to your hands once kneaded sufficiently.