Ingredients
High-gluten flour ( 380g ) | Yeast ( 3 grams ) |
Eggs ( 40g ) | Whipped cream ( 90g ) |
Milk ( 125g ) | Sugar ( 55 grams ) |
Butter ( 25g ) | Whole egg liquid ( appropriate amount ) |
Almond slices or white sesame seeds ( Moderate amount ) |
Fresh Cream Bun (One-time fermentation) method
1.Picture of the finished product
2.One more
3. Knead all the ingredients except butter into a smooth dough.
4.Add butter and knead until expansion stage
5. I knead it into a very thin hand mask.I knead it by hand, which takes about 1 hour..
6. Divide the dough into 16 equal parts, roll them into balls, and put in the coating Place in an oiled 28*28 baking pan
7. Keep it warm and moist Ferment until doubled in size (I fermented it in the oven, put a bowl of hot water in the oven, and then changed it when the water cooled)
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8. Brush a thin layer of egg wash on the fermented dough, sprinkle with almond flakes or white sesame seeds, put it in the preheated oven, top and bottom Heat, middle layer, 175 degrees for 20 minutes, cover with tin foil when the color is satisfied.(I covered it with tin foil after 8 minutes)
9.It’s out ! The color is very beautiful, and each bun is plump and very tempting!
10.Bread that can be drawn, soft and delicious.
Tips
Store freshly baked bread in an airtight seal when it is still warm.Do not refrigerate it.Refrigeration will accelerate the aging of the starch and make the texture hard and rough.Uneaten bread can be stored in the freezer.Bake it in the oven for 5 minutes to soften before eating.The bread will look like it was freshly baked.
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