The box of light cream that my daughter bought for her daughter's birthday will go bad if she doesn't use it anymore, so she has been using it in bread recently. The bread with light cream is fragrant.
When it was just baked, the crispy grains on the surface were very delicious and crispy. Unfortunately, I took the photo the next day. Due to the hot weather, it no longer looked crispy.
Fresh cream braid bun
By MyrtisHarber
Recipe Recommendations
- high-gluten flour 200 grams
- fine sugar 30 grams
- salt 1/4 teaspoon
- egg yolk one
- yeast powder 3 grams
- fresh milk 40 grams
- unsalted butter 20 grams
- powdered sugar 30 grams
- low-gluten flour 50 grams
- milk powder 5 grams
- sweetening
- roast
- several hours
- senior
Steps for Fresh cream braid bun
1
Mix all ingredients A except butter.
2
Keeze in the bread machine for 20 minutes, add butter, and knead again for 20 minutes.
3
Knead into dough that can be pulled out of the film.
4
Cover with plastic wrap, place in a container, and ferment for 60-80 minutes to 2-2.5 times the size.
5
Divide the dough into 6 equal parts, round and cover with plastic wrap, and relax for 10-15 minutes.
6
Take one portion of dough and shape it into strips of about 28 centimeters.
7
Use three long strips to weave into a braid shape for final fermentation.
8
Make crispy grains during the final fermentation. Mix 30 grams of powdered sugar, 50 grams of low-gluten flour, and 5 grams of milk powder, and add 40 grams of butter.
9
Rub with your hands into fine particles. (It's hot, so mine is a little clumpy)
10
The bread embryo is leavened for a second time for about 30 minutes.
11
Brush the entire egg liquid and sprinkle with crispy grains.
12
Preheat the oven to 180° C and bake the middle layer over high heat for about 20 minutes.Fresh cream braid bun Make Tips
◎ Be sure to use animal whipped cream to be fragrant.◎ Crispy grains can be stored in cold storage if you don't use them.