Roman cream bread
By VicentaLakin
Today, this roman butter bread can be made with simple hand rubs. Round bread, with sweet cream, a bite, soft and sweet, double satisfaction, makes you feel good。
Recipe Recommendations
- warm milk 75 grams
- yeast 3 grams
- white granulated sugar 20 grams
- salt 2 grams
- light cream 40 grams
- egg yolk one
- high-gluten flour 170 grams
- unsalted butter 20 grams
- egg liquid appropriate amount
- powdered sugar appropriate amount
- sweetening
- baking
- several hours
- senior
Steps for Roman cream bread
1
75 grams of warm milk, 3 grams of yeast, evenly mixed and five minutes of active yeast。
2
Add white sugar 20 grams, salt 2 grams, light cream 40 grams, egg yolk one, active yeast milk, evenly mixed。
3
Scan 170 grams of high-banded flour。
4
Smash and rub。
5
Covering the membranes for 15 minutes。
6
When the noodles are loose, add 20 grams of salt-free butter。
7
Hand rub it for three to five minutes, rub it all in。
8
And then he fell, and he fell。
9
It's about four minutes to make a thinner film, and enough ordinary bread. If you want a thinner film, you can just fall on it and make some noodles
10
Collapse round, cover the film, and ferment the room twice as hot。
11
Take off the fermented pasta and get some air。
12
8 copies divided。
13
Rounded and put in the oven and fermented to 1.5 times the size。
14
Take off the yeast and brush an egg fluid。
15
The oven, 190°C, is baked for about 12-14 minutes, and coated with tin paper on the surface to prevent it from burning. When you're done, take it out for cold。
16
It is then made of cream, 250 grams of light cream and 25 grams of white sugar, which is sent to a more rigid distribution of 8-9 bubbles, and is stored in a scavenging bag。
17
It's completely cool, cut from the middle, don't cut。
18
Squeeze in the cream, then wipe it down。
19
Put some sugar on it。
20
ROMAN CREAM BREAD, FINISH O
21
Bite it, soft and sweet
22
Double satisfaction, very healing。Roman cream bread Make Tips
1. When light cream is served, it can be stored in cold storage and will not melt, preferably at the end of the day. When the bread is eaten, it is milked, the bread cannot be colded, when it is cold, the bag is tightened and the room temperature is stored. 3. The temperature of the ovens will vary, but the color on the surface will be right。