Fresh cream bread

Fresh cream bread

Introduction:

Production steps:

Step 1: in addition to butter, knead the dough until it is glutened, then add butter.

Step 2: knead to the expansion stage. It ferments in the warm.

Step 3: when fermenting the dough, make crispy granules. Mix and sift the sugar powder, low powder and milk powder in the crispy granules, then add butter,

Step 4: gently rub with your hand into evenly fine particles.

Step 5: double the dough size.

Step 6: exhaust, divide into 6 parts, round and relax for 15 minutes.

Step 7: roll it into an oval shape.

Step 8: thin the bottom edge and roll it up.

Step 9: rub it into a long strip of about 28 cm, and then braid it into a braid.

Step 10: put it into the baking pan and make it twice as big.

Step 11: brush the egg liquid and sprinkle the crispy granules evenly.

Materials required:

High flour: 200g

Fine granulated sugar: 30g

Salt: 1 / 4 teaspoon

Egg yolk: 1

Yeast: 3 G

Cream: 100g

Fresh milk: 40g

Butter: 20g

Powdered sugar: 30g

Low powder: 50g

Milk powder: 5g

Precautions: 1. When making crispy granules, butter does not need to soften in advance. 2. Don't braid too tightly when braiding. 3. If there is no end of crispness, it can be stored in cold storage for a long time.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor