Health benefits
Eggs: Nourish blood
Butter: Promote blood circulation and remove blood stasis
Ham: Strengthen the spleen and replenish qi
Ingredients
Flour ( 400g ) | Milk ( 170g ) |
Whipped cream ( 60g ) | Egg ( one span> ) |
White sugar ( 70 grams ) | Salt ( 2 grams ) |
Baking powder ( 5g ) | |
Ham ( Appropriate amount ) |
How to make light cream bread
1. Put everything else in the bread bucket except butter.Inside, put the baking powder on top!
2.Select the dough function!
3. Add butter when kneading for a quarter of an hour, continue kneading to the expansion stage, and press stop halfway Twice, I kneaded it twice before it started fermenting!
4. Knead it when you gently pull it apart and it won’t break and a film will appear! Place in a bread barrel for fermentation!
5. After an hour and a half, it will ferment to 2.5 times in size.If you press it with your finger and it does not shrink back, it means fermentation.alright!
6. Take out and divide it into equal parts of the same size, exhaust them one by one, and relax for a quarter of an hour! (Cover with plastic wrap)
7. Roll the dough into the shape of ox tongue!
8. Roll up from top to bottom!
9. Roll them all up and put them into a baking pan.The oven is 40 degrees and a bowl of boiling water is placed inside.Second fermentation!
10. At this time prepare the cream frosting, mix the cream, egg yolk and starch and put them into the mounting Flower bag!
11. Brush the twice-fermented bread with egg wash and add buttercream! Preheat the oven and bake at 180 degrees for 20 minutes!
12. Just pair it with a delicious breakfast of ham sausage!
Tips
It is indeed a good choice to make bread with leftover butter.The bread will be soft and fragrant with milk.The kneaded bread dough will be smooth and non-sticky, and it will also have a film.If it is very soft and very sticky, it has failed., affects the taste, you have to do everything several times to find the experience!
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
