Super soft light cream bread

Super soft light cream bread

Introduction:

"Light cream can improve the taste of bread instantly, and a milk smell comes in the softness, which can't stop eating at all. No matter which way to knead the dough, it must reach the expansion stage, otherwise the bread will be greatly reduced. Today is the most successful time for me to make light cream bread. I think the chef machine has helped me a lot, and let me easily reach the expansion stage in the case of large quantity. My quantity is two baking plates, and students without chef machine can reduce it appropriately, half of it is OK! "

Production steps:

Step 1: put all the ingredients except butter into the cook's machine to stir. Add butter after the flour is dough

Step 2: knead to expansion stage (I spent 40 minutes)

Step 3: remove the stainless steel basin from the chef's machine and put it into the oven for fermentation (room temperature fermentation or low temperature fermentation in the refrigerator is better if you don't worry)

Step 4: ferment more than twice (about an hour later)

Step 5: divide into 50g, 24 pieces in total

Step 6: knead the dough into a circle after standing for 5 minutes

Step 7: a baking tray of 12, again into the oven fermentation to twice the size

Step 8: Brush olive oil (can brush protein, whole egg, butter, etc.), sprinkle sesame

Step 9: preheat oven 180 degrees for 10 minutes, middle 180 degrees for 15 minutes, then color

Step 10: out of the oven, super soft, eat two at a time, can't stop at all!

Materials required:

High flour: 600g

Cream: 200g

Eggs: 2

Milk: 140g

Sugar: 120g

Butter: 40g

Yeast: 6 g

Salt: 6 g

Note: 1 - different brands of flour water absorption rate is different, water can be appropriate to put less, if not enough to add. 2 - the dough is very soft, so the hand can be properly powdered during shaping

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet