Light butter bread

Overview

This whipped cream puff pastry is very soft, and the preparation is not complicated. The salt and sugar are added after the dough is fermented, and the dough is easy to form. Both adults and children like it. The original amount of milk was 38 grams. After checking the water absorption of the flour, I added about 15 grams. When I made it the second time, I measured it and used exactly 50 grams of milk. Therefore, the amount of milk should be added or subtracted according to the water absorption of each flour. Ingredients 1: 250g flour, 40g whole eggs, 38g + 15g milk, 90g whipping cream, 4g yeast Ingredients 2: 60g soft sugar, 2g salt

Tags

• baking
• children
• bread
• afternoon tea
• children's day
• high gluten flour
• soft white sugar
• whipping cream
• whole egg liquid
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Follow the bread machine usage program for ingredient 2, and add the egg liquid, milk, and whipped cream into the bread machine.

   

3. 3 Add bread flour and yeast.

   

4. 4 Knead into a smooth dough.

   

5. 5 Let the dough rise until doubled in size.

   

6. 6 Take out the fermented dough, tear it into small pieces, and add ingredient 2: sugar and salt.

   

7. 7 Then knead the dough until it is fully expanded. The pulled out membrane is not easy to puncture, or the edge of the punctured eye is smooth. Knead the dough and put it back into the bread machine to ferment for 15 to 20 minutes.

   

8. 8 Take out the fermented dough, turn the bottom side up, fold and deflate.

   

9. 9 Divide the deflated dough into 9 portions. Round. Put it into the mold for secondary fermentation.

   

10. 10 Let the bread dough ferment until 1.5 or 2 times in size. Sprinkle with egg wash and sprinkle with sesame seeds.

    

11. 11 Preheat the oven to 175 degrees and bake for about 15 to 20 minutes. It depends on the temperament of your own oven.