Fresh cream puffed crispy bread

Fresh cream puffed crispy bread

Introduction:

"Fresh cream bread has the most times of making and variety. Have to do... More oil is not bad for vegetables. Every time I was asked to make fresh cream bread, I couldn't help thinking of this. Bread with a lot of fresh cream has higher heat than ordinary bread. It exudes a strong fragrance, so many people can't help it. If you are afraid of fat, you will give it up; if you are not afraid of fat, you will eat it up, divide it into two and sweep it up... Why is it so good? "

Production steps:

Step 1: Materials

Step 2: pour the dough into a large bowl except the butter

Step 3: stir until smooth, add butter

Step 4: continue to stir until the film is drawn

Step 5: put into a large bowl, ferment for 80 minutes, and the dough grows

Step 6: exhaust, split into 2 equal parts, round, relax for 15 minutes

Step 7: roll it into a rectangle of about 30 cm

Step 8: roll into a cylinder

Step 9: cut in the middle

Step 10: twist into a twist

Step 11: put in the baking pan, ferment for 30 minutes, and the dough grows

Step 12: brush the surface with egg liquid

Step 13: use a planer to slice the pastry into crumbs and spread them on the surface

Step 14: put the baking tray into the oven, middle layer, 175 degrees up and down, bake for about 20 minutes, golden surface, out of the oven

Step 15: put it on the air rack to cool

Materials required:

GAOJIN powder: 200g

Fine granulated sugar: 30g

Salt: 1 / 4 teaspoon

Egg yolk: 1

Dry yeast: 3 G

Animal fresh cream: 100g

Milk: 40g

Butter: 20g

Whole egg liquid: right amount

Crisp dough: moderate amount

Note: the production of crisp dough can refer to the previous fresh cream braided bread. The fermentation time of dough should be adjusted according to the actual temperature. If the temperature is low, the fermentation time is long.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet