Super soft and light butter bread

Overview

Whipped cream can instantly improve the texture of the bread. The soft and creamy aroma is astounding to your nostrils, making it impossible to stop eating it. No matter which method you use to knead the dough, you must reach the expansion stage, otherwise the bread will be greatly reduced. Today is the most successful time for me to make light butter bread. I think the chef's machine helped me a lot, allowing me to easily reach the expansion stage even when the amount is large. Mine is for two baking pans. Students who don't have a chef's machine can reduce the amount appropriately, just half!

Tags

• baking
• butter
• egg
• high powder
• whipping cream
• white sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Put all the ingredients except butter into a mixer and mix. After the flour forms a ball, add the butter

   

2. 2 Knead to the expansion stage (it took me 40 minutes)

   

3. 3 Remove the stainless steel basin from the cooker and place it in the oven for fermentation (if you are not in a hurry, it is better to ferment at room temperature or at low temperature in the refrigerator)

   

4. 4 Ferment until more than doubled (about an hour later)

   

5. 5 Divide into 50 grams, 24 pieces in total

   

6. 6 Let the dough rest for 5 minutes and then roll it into a round shape

   

7. 7 pieces in a baking pan, put it in the oven again to rise until doubled in size

   

8. 8 Brush with olive oil (you can brush with egg white, whole egg liquid, butter, etc.) and sprinkle with sesame seeds

   

9. 9 Preheat the oven to 180 degrees for 10 minutes, and the middle rack to 180 degrees for 15 minutes, then color

   

10. 10 It came out of the oven and was super soft. I ate two of them in one go and couldn’t stop!