Whipped cream puffs

Overview

I've been eager to try this bun after watching everyone make it, because the bread with light butter must taste great, and there is no need to add butter. This is my favorite. It saves the time of taking out the butter from the freezer to soften it. I made it according to Mei Niu's recipe and steps, and I am very satisfied. Due to the dry weather recently, I added 10g of milk and it felt just right.

Tags

• baking
• children
• bread
• breakfast
• high gluten flour
• low gluten flour
• sugar
• whipping cream
• milk
• salt

Ingredients

Steps

1. 1 Prepare all the ingredients, mix and knead the dough

   

2. 2 Knead until the membrane can be pulled out

   

3. 3 Place in a basin and cover with plastic wrap to ferment

   

4. 4 Ferment until about 2.5 times in size

   

5. 5 Take it out and knead it evenly to remove the air, then divide it evenly into 7 pieces of dough

   

6. 6 Roll each one into a ball, cover with plastic wrap and leave for 10 minutes

   

7. 7 Roll each small ball into an oval, then cover with plastic wrap and continue to rest for about 10 minutes

   

8. 8 After it is relaxed, roll it into a long oval shape

   

9. 9 Thin one edge

   

10. 10 Then roll it up and tighten the opening

    

11. 11 Do this for every portion

    

12. 12 Cover with plastic wrap and ferment again, about 30 minutes

    

13. 13 After fermentation, brush with a layer of egg wash

    

14. 14 Place in the preheated oven, middle rack, 180 degrees, for about 20 minutes