Fresh Cream Buns
Overview
A little cream left over from making a cream cake, pink cream. Even though it was whipped and colored, I still decided to use bread to get rid of it. Color is not an issue, pink bread has nothing to do with it. The point is, whipping shouldn’t have any impact on the bread, right? It doesn't seem to have any effect, the dough still rises the same, and the baked bread is still as soft. And that little bit of pink should be the love of many girls, right?
Tags
Ingredients
Steps
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Ingredients: 100g high-gluten flour, 50g fresh cream, 30g milk, 20g sugar, 2g salt, 2g dry yeast, 15g butter, a little grated coconut
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Pour the dough ingredients except butter into the bread machine and start the dough mixing process.
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Stir into a uniform dough, add butter, and repeat the kneading process.
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Stir until the film can be pulled out.
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Put it into a large bowl for basic fermentation.
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The dough will double in size.
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Take out, deflate, divide into four equal parts, roll into balls, and let rest for 20 minutes.
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Roll into oval shape,
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30% off,
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Roll up and place on baking sheet for final fermentation.
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When the dough has doubled in size, brush the surface with water and sprinkle with coconut.
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Place in the oven, middle layer, heat up and down at 180 degrees, and bake for about 15-20 minutes.
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The surface is golden brown and comes out of the oven.
