On my daughter's birthday, I bought a 1-liter pack of light cream and used half of it to make cake and egg tarts. The rest can be used for several recipes that I have been collecting for a long time. Finally, I can invite them to my table.
This fresh cream braid bag is all kneaded with milk and light cream without a drop of water. The dough is smooth, shiny and feels great. After touching the dough, my hands are full of milk fragrance. I can't help but smell it again and again. It's the first time to comb bread braids. It's very novel and fun. I suddenly found the feeling of childhood, but I haven't combed the braid for a long time. I'll practice on my daughter's hair first from tomorrow.
Fresh cream braid bun
By AdeliaMurphy
Recipe Recommendations
- high-gluten flour 200 grams
- fine sugar 30 grams
- salt 2 grams
- egg yolk one
- yeast 3 grams
- light cream 100 grams
- milk 40 grams
- unsalted butter 20 grams
- powdered sugar 30 grams
- low-gluten flour 50 grams
- milk powder 5 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Fresh cream braid bun
1
Knead the dough to the expansion stage with post-oil method.
2
Keep it in a warm place and ferment the base to 2-2.5 times the size.
3
Divide the dough into 6 equal parts, round and cover with plastic wrap, and relax for 15 minutes.
4
Take one portion of dough and shape it into a long strip.
5
Make three long strips in turn and weave them into pigtails, pinching the ends and ends tightly, and placing them in a baking sheet for final fermentation.
6
At this time, make crispy grains: Mix the powdered sugar and low-gluten flour and milk powder well and add butter (butter does not need to be softened).
7
Rub with your hands into small grains.
8
After the final fermentation, brush the surface of the bread embryo with the whole egg liquid and sprinkle with crispy grains.
9
Put in a preheated 180-degree oven and bake for about 20 minutes.Fresh cream braid bun Make Tips
1. The water absorption rate of flour is different. When kneading, do not add all the milk at one time, leave about 10g for adjustment. 2. The temperature of each oven is different, please make slight adjustments as appropriate, and cover it with tinfoil in time after coloring. 3. The amount of crispy grains in the recipe is large. Only a small amount of bread is used, which is only 1/10. The rest is stored in plastic bags and refrigerated.