Fresh cream and egg sauce (bread maker version)

Fresh cream and egg sauce (bread maker version)

Introduction:

"It's a super delicious bread. The original recipe comes from Mr. Meng. I changed it according to my own taste. Every time I make this bread, I almost use it as the staple food for most of the day. I eat it in the morning and at noon. It's too fragrant and super soft. I especially like the feeling of coarse sugar in my mouth. This time, it's no worse to make bread with a toaster than with an oven. A big man, with soft tissue and super strong butter and egg flavor, uses the "standard bread" procedure of the toaster, which is particularly easy. See the picture for details. "

Production steps:

Step 1: first, pour water, egg yolk and cream into the toaster.

Step 2: pour sugar into any corner of the bread maker.

Step 3: pour salt into the other corner.

Step 4: add flour and milk powder, pay attention to yeast and sugar and salt do not meet, affect the fermentation effect.

Step 5: put yeast on the top and cover it with flour.

Step 6: stir a little with chopsticks to prevent the dry powder from splashing when the machine starts.

Step 7: start the machine's "dough mixing" program, knead the dough for 15 minutes, then stop the machine and proceed to the next operation.

Step 8: select the "standard bread" program of the machine, select "light" for the color, and weigh 900 grams. The whole process takes 3:15 minutes as the default of the machine, and start the machine to work.

Step 9: the kneading time of the standard bread program is 30 minutes by default. When kneading for 15 minutes, pause the machine to check the dough, and the thinner film can be pulled out.

Step 10: put in the butter softened at room temperature and start the machine to continue kneading.

Step 11: continue kneading for 15 minutes, the whole kneading stage is over, plus the additional 15 minutes kneading before, the total kneading time is 45 minutes, check the dough, you can easily pull out the glove mold.

Step 12: knead the dough surface smooth, delicate, non stick hands, cover the machine cover, the first stage of fermentation, at this time the machine shows 2:45.

Step 13: 13. When the fermentation time is 1:49-1:48 minutes, the machine will have a 1-minute stirring and exhaust process. At this time, the machine can be stopped and the dough can be shaped. If you want to be lazy and not shaped, you don't have to worry about it. Just let the toaster do the second baking and baking.

Step 14: after mixing, take out the dough, divide it into 4 equal parts, relax a little, about 5 minutes.

Step 15: roll the dough into an oval shape.

Step 16: fold left and right.

Step 17: roll up, 4 rolls try to roll the same size, tightness is also consistent, so that baking out will not be different height.

Step 18: take out the mixing rod in the bread machine barrel, put the green body into the bread machine barrel, close the cover, end the pause, continue to work, and carry out the secondary fermentation.

Step 19: after the second fermentation, the dough is about 8 minutes full, and the surface is coated with egg liquid.

Step 20: sprinkle some coarse sugar, cover and bake.

Step 21: about 20 minutes after baking, the dough is about to come out.

Step 22: at the end of baking, when the machine "didi" prompts, put on the heat proof gloves, take out the bread, cool it thoroughly on the grill, and put it in the fresh-keeping bag for storage.

Materials required:

Jinxiang GAOJIN powder: 300g

Fine granulated sugar: 50g

Salt: 1 / 2 teaspoon

Yeast: 5g

Milk powder: 20g

Water: 80g

Domestic animal fresh cream: 60g

Egg yolk: 60g

Butter: 50g

Coarse granulated sugar: appropriate amount

Egg liquid: right amount

Note: this time I didn't pack tin foil in the barrel, so I chose "light" baking color. The color of baked tin foil is a little bit dark, but it's not hard at all. If you like lighter color, you can pack tin foil in the bread barrel, but you should choose "medium" baking color. Light color is easy to bake through. It's important to note that if you choose "standard bread" program in my Dongling dl-100 bread maker, it's hard to bake When measuring 750g, there will be a one minute mixing and exhaust process between 1:41 and 1:40. When selecting 900, there will be a one minute mixing and exhaust process between 1:49 and 1:48. If manual shaping and "standard bread" procedure are selected, we must avoid this one minute mixing and exhaust process, otherwise the shaped dough will be mixed in a mess. We can take advantage of this process Take out the dough and shape it by hand. As for the amount of flour, I personally think that if it's a one click, direct method, 320 g-350 G is more appropriate. If it's step-by-step production, hand shaping, or medium seed method, 300 g flour is more appropriate. The size of the bread is moderate, and the appearance is also good. If the amount of flour is too large, the baked bread will be on the cover of the machine, and the shape and color will be very unsatisfactory. If the "one button" standard mode is adopted, it's better to knead the dough 10-15 minutes in advance, plus the default kneading time of 25-30 minutes, the total kneading time is 45 minutes. The kneaded dough can easily pull out the "glove film" at this time, which is the best state for making toast. Other operations can not be changed, just use the default program of the machine. I still said that the brand, performance and power of each bread maker are different. We still need to make some adjustments according to the characteristics of our own machines. We don't have to follow my practice, unless your machine is the same as mine. We also welcome friends who like to be bread maker chieftains to communicate with me more. We can learn from each other to make bread maker chieftains both inside and outside.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor