Strawberry sandwich milk bread

Overview

This bread is super soft and has a lot of moisture inside, so it will feel sticky throughout the process. After baking, cream and strawberries are sandwiched in it, which makes it richer and tastes particularly sweet. It is also very delicious without filling. Try it if you like

Tags

• baking
• the world of two
• butter
• coconut
• egg
• high gluten flour
• low gluten flour
• strawberry
• whipping cream
• white sugar
• yeast
• milk
• powdered sugar
• salt

Ingredients

Steps

1. 1 Prepare the ingredients for making bread

   

2. 2 Put other dough ingredients except butter in the mixing bowl and mix first

   

3. 3 Then stir until the dough is smooth and firm and the film can be pulled out

   

4. 4 Add butter and continue stirring

   

5. 5 Beat the dough until it is fully expanded and you can pull out large pieces of glove film

   

6. 6 Ferment until doubled in size. Dip your finger in flour and poke a small hole in the dough. If the dough does not collapse and the hole does not shrink significantly, it means the fermentation is complete

   

7. 7 Divide into about 60 grams of dough and let rest for 12 minutes

   

8. 8 Use a rolling pin to roll it into an oval shape

   

9. 9 Roll up the interface from top to bottom

   

10. 10 Shape all the dough in sequence

    

11. 11 Use the oven fermentation process, put a basin of warm water under the baking pan, put it in the oven until it doubles in size, brush it with egg wash, and sprinkle coconut milk on the surface

    

12. 12 Place in the preheated oven, set the upper and lower settings to 180 degrees and set the middle rack for 18 minutes. Take it out and dry it on a wire rack

    

13. 13 Prepare strawberries, add 10 grams of sugar to 150 ml of whipped cream and beat

    

14. 14 Cut the bread in the middle without cutting off the bottom. Add the strawberries first

    

15. 15 Pour in the cream and sift the powdered sugar and enjoy