Japanese cream bread

By VicentaLakin

Japanese cream bread
Unsealed light cream and lactation need to be exhausted as soon as possible. Japanese creamed bread can also deal with light cream + milk + powder. The last one of the light cream is missing. Rich milk, super soft tore。

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Steps for Japanese cream bread

  • Make Japanese cream bread step 0
    1
    Flour: 200 grams of high-banded flour, 20 grams of butter, 10 grams of milk powder, 70 grams of water purification, 40 grams of light cream, 2 grams of salt, 30 grams of fine sugar, 3 grams of yeast, 20 grams of milk refining。
  • Make Japanese cream bread step 1
    2
    In addition to butter, other noodles were poured into the bakery。
  • Make Japanese cream bread step 2
    3
    Slipped into butter and continued to mix。
  • Make Japanese cream bread step 3
    4
    Scratch it with strong gloves。
  • Make Japanese cream bread step 4
    5
    Roll round, put in a big bowl, seal it with a membrane. Fermentation。
  • Make Japanese cream bread step 5
    6
    Brush: 20 g butter, 30 g milk。
  • Make Japanese cream bread step 6
    7
    Butter melts, adding refined milk。
  • Make Japanese cream bread step 7
    8
    Smash even, backup。
  • Make Japanese cream bread step 8
    9
    The noodles are fermented to 1.5 to 2 times larger。
  • Make Japanese cream bread step 9
    10
    Take it out, rub it out, roll it, cover it up, wake it up for 10-15 minutes。
  • Make Japanese cream bread step 10
    11
    The crutches grow in square skin。
  • Make Japanese cream bread step 11
    12
    Creaming butter on the surface (do not run out, leave some brush)。
  • Make Japanese cream bread step 12
    13
    Cut to four。
  • Make Japanese cream bread step 13
    14
    Collapse up。
  • Make Japanese cream bread step 14
    15
    Cut to eight。
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    16
    A stack is stacked into a 6-inch non-clave model, leaving a gap in the middle。
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    Finally fermented to double the size。
  • Make Japanese cream bread step 17
    18
    Put the rest of the butter on the surface。
  • Make Japanese cream bread step 18
    19
    It's 180 degrees, mid-level, about 30 minutes. Keep your eye on tin paper。
  • Make Japanese cream bread step 19
    20
    The surface is yellow, out of the oven。
  • Make Japanese cream bread step 20
    21
    I don't know
  • Make Japanese cream bread step 21
    22
    Surface sifting sugar powder。

    • Japanese cream bread Make Tips

    Non-facile molds need to be oilproof. Baking times and firepower need to be adapted to the actual situation。

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