Cream bread
By VicentaLakin
Recipe Recommendations
- high powder 200 grams
- fine sugar 30 grams
- salt 1/4 teaspoon
- egg yolk one
- yeast 3 grams
- light cream 100 grams
- fresh milk 40 grams
- butter 20 grams
- powdered sugar 30 grams
- low powder 50 grams
- milk powder 5 grams
- milk fragrance
- roast
- several hours
- simple
Steps for Cream bread
1
Float material is covered with butter, except butter, which is then added to the congee。
2
Scratch to expansion. fermenting in warmth。
3
When you fermented the noodles, you made souffles. Sugar powder, low powder and milk powder mixed and sifted with butter
4
Scratch the small, even particles with a small hand。
5
The noodles are twice as big。
6
Ventilation, six, roll, 15 minutes loose。
7
The ellipse。
8
Press the bottom, roll up。
9
A long strip of about 28 centimetres is formed into a braid。
10
Put it in the oven and end up twice as big。
11
Brush the egg fluid, evenly souffled。Cream bread Make Tips
1. When making crisp grains, the butter does not need to be softened in advance.
2. When braiding braids, don't braid them too tightly.
3. If the crisp grains are not used up, they can be refrigerated and stored for a long time.
2. When braiding braids, don't braid them too tightly.
3. If the crisp grains are not used up, they can be refrigerated and stored for a long time.