When bread meets ice cream

Overview

The amount of water in this bread is relatively large and a bit sticky, so reserve some according to the amount of water absorbed by your flour or add it while kneading. Some friends always say that even after kneading the dough for a long time, the dough cannot form a film. The film forming of the dough is related to the amount of water. The more water content, the faster the film will come out. The membrane needs to be thin and not easy to break. It cannot be a membrane that has no support and is easy to break. It's also possible that the dough won't stretch after you've kneaded it.

Tags

• baking
• afternoon tea
• students
• egg liquid
• high powder
• presidential butter
• vanilla ice cream
• white sugar
• yeast
• milk
• salt
• water

Ingredients

Steps

1. 1 Put all the ingredients except salt and butter into a large bowl and mix well with chopsticks, cover with a plastic bag and place in the refrigerator for 20-30 minutes.

   

2. 2 Put in bread machine and mix.

   

3. 3 Stir until smooth, add butter and salt and continue to stir (use the salt-then-oil method)

   

4. 4 Cut a small piece of the mixed dough to pull out a thin film that is not easy to break.

   

5. 5 Arrange the dough and cover it with a plastic bag to ferment.

   

6. 6 Dip your finger in flour and poke holes in the fermented dough until it doesn't shrink or collapse.

   

7. 7 After pressing to release the air, divide into 6 portions and roll into a round shape to relax.

   

8. 8 Tear the paper cup and roll it into the shape of a spiral tube, then roll a layer of oil paper on the outside.

   

9. 9 Take a piece of dough and roll it into an oval shape, thinning the bottom edge of the long side.

   

10. 10 Roll up from top to bottom.

    

11. 11 Roll it into long strips (according to the length of the spiral tube made of cardboard)

    

12. 12 Place the long strips on oil paper and roll them up (do not roll them too tightly)

    

13. 13 Roll them up one by one and put them on the baking tray, cover them with a plastic bag and ferment them for the second time.

    

14. 14 Brush lightly with egg wash.

    

15. 15 Preheat the oven in advance, and set the middle shelf of the oven to 170°C for about 20 minutes (the time and temperature are for reference only). Cover with tin foil after coloring.

    

16. 16 Take a spiral bread.

    

17. 17 Cut along the grain.

    

18. 18 Use a scooper to scoop out the ice cream.

    

19. 19 Place on sliced bread and serve.

    

20. 20 Enjoy the finished product!