Egg cream bread
By VicentaLakin
This bread tastes so fragrance and delicious because of the light cream and milk. The bread is pure, there is no yolk, the bread tissue is particularly white, and the bread mouth is soft and delicate, even if it still tastes good the next day。
Recipe Recommendations
- bread flour 250g
- light cream 50g
- milk 86g
- egg white 66g
- salt 3.5G
- fine sugar 29g
- butter 10g
- yeast 3g
- coarse sugar appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Egg cream bread
1
Milk, light cream, egg purifier, sugar and salt are poured into bread drums (the amount of milk depends on the amount of flour used)。
2
ADD BREAD FLOUR, BUTTER AND YEAST AT THE TOP OF THE FLOUR BECAUSE THE AMOUNT OF BUTTER IS SO SMALL THAT IT CAN BE ADDED AT THE BEGINNING AND THE BREAD CAN BE PLACED IN THE ORIENTAL 1352AE-3C BAKERY。
3
Choosing and face for 20 minutes, and when the noodles are reconciled, the fermentation is twice as large at 25-30 degrees。
4
Light-pressure exhaust, divided into 4 equals, rolling round, covering the membranes, unwinding for 15 minutes。
5
Ellipse, flip。
6
The upper and lower parts turn to the middle。
7
Once again, the interface must be tightened。
8
Put it on a non-adhesive dish, put it in the oven, select fermentation temperature of 35 degrees and fermentation of about 45 minutes (place a bowl of hot water in the oven and increase humidity)。
9
When the bread is fermented, it is taken out, three mouths are cut, some water is sprayed on the surface and rough sugar is spilled。
10
IN THE LOWER MIDDLE OF THE K40C OVEN, WHICH IS PREHEATED TO 180 DEGREES, IT IS BAKED FOR ABOUT 15 MINUTES。
11
The bakery is over, the bread is out of dry, the un eaten bread is put in the bag and the room temperature is preserved。Egg cream bread Make Tips
The amount of milk depends on the amount of flour used for water。