Cream Hasbread
By VicentaLakin
The formula has been adjusted slightly to consume the remaining light cream
Recipe Recommendations
- bread flour 280 grams
- fine sugar 15 grams
- milk 150 grams
- light cream 85 grams
- yeast 3 grams
- salt 4 grams
- flour a little
- milk fragrance
- roast
- several hours
- ordinary
Steps for Cream Hasbread
1
Put all the food in the Chinese noodles in the bread can and rub them for 15 minutes。
2
It's rubbing noodles。
3
Round, put in the container, freeze the fermentation. I'm for the afternoon and for the morning。
4
It's a nice pasta. It's been frozen for about 20 hours。
5
Frozen noodles, cut into small pieces in the kitchen and put them in the bread can。
6
Join all the food in the main group。
7
面包机揉面20分钟，It's rubbing noodles。
8
Rub round。
9
It ferments to 1.5-2 times the temperature。
10
The exhaust, which is divided into six pieces, is rounded and covers the membrane laxity for 15 minutes。
11
Take loose and good noodles and grow ellipses。
12
Turn over, place horizontally, and fold up and down to the middle。
13
And then we'll fold。
14
Hold on tight。
15
Shut the fuck down。
16
Get into the grill。
17
The warm and wet fermentation, which is the fruit of bread。
18
Surface sifting powder。
19
Scratch, pre-heated mid-level 180 degree oven, up and down, about 20 minutes。
20
I baked it twice. Four of the darker ones are roasted in the first pot, some too much. The two of them are the second pot. In order to prevent the fermentation, I had the two left in the fridge in the first pot
21
Because it's Chinese, it's wet, it's not rough, it's soft inside。
22
It's as good as no butter。