It's really different to make bread with fresh cream

It's really different to make bread with fresh cream

Introduction:

"On my daughter's birthday, I bought 1L light cream and used half of it to make cake and egg tarts. The rest can be used for several recipes that I have collected for a long time. Finally, I can invite them to my table. This fresh cream braid bag is made of milk and light cream, without a drop of water. The dough is smooth and glossy, and the hand feels very good. After touching the dough, the hands are full of milk fragrance. I can't help smelling it and smelling it again. Braiding bread for the first time is very novel and fun. All of a sudden, I found the feeling of childhood, that is, I haven't braided for a long time, and my hands are a little raw. I will practice my hands on my daughter's hair from tomorrow 。”

Production steps:

Step 1: knead the dough to the expansion stage with the post oil method.

Step 2: ferment to 2-2.5 times in warm place.

Step 3: divide the dough into 6 equal parts, roll round, cover with plastic film and relax for 15 minutes.

Step 4: take a portion of dough and shape it into strips.

Step 5: make three long strips in turn and braid them into braids. Pinch the ends tightly and put them into the baking pan for final fermentation.

Step 6: make crispy at this time: mix sugar powder, low gluten flour and milk powder, and then add butter (butter does not need to be softened).

Step 7: knead it into small particles by hand.

Step 8: after the final fermentation of bread germ, brush the whole egg liquid on the surface and sprinkle with crispy granules.

Step 9: put it into a preheated 180 degree oven and bake in the middle for about 20 minutes.

Materials required:

High gluten powder: 200g (dough material)

Fine granulated sugar: 30g (dough material)

Salt: 2g (dough material)

Egg yolk: 1 (dough material)

Yeast: 3 G (dough material)

Light cream: 100g (dough material)

Milk: 40g (dough material)

Salt free butter: 20g (dough material)

Sugar powder: 30g (crisp material)

Low gluten flour: 50g (crisp material)

Milk powder: 5g (crisp material)

Salt free cream: 40g (Crispy material)

Note: 1. The water absorption of flour is different. When kneading, do not add all the milk at one time. Leave about 10g for adjustment. 2. The temperature of each oven is different. Please adjust it as appropriate. After coloring, cover the tin foil in time. 3. The amount of crispy grains in the recipe is large, and the amount of bread is only 1 / 10 when it is a little. The rest is stored in plastic bags.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor