Snow bread
Overview
A long time ago, I ate fresh butter bread once, to be honest. I had forgotten what it tasted like. I had leftover whipped cream when making cakes, and I remembered it sandwiched in bread. It’s so delicious~ I’ll try it with custard mayonnaise next time, it’ll probably be even more delicious
Tags
Ingredients
Steps
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First make the puff batter: (Materials: 20g salad oil, 20g butter, 35g water, 30g eggs, 20g high-gluten flour, 20g sugar, 20g). . .
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Put butter + salad oil + sugar + water into a basin.
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Bring to a boil over low heat and stir constantly until the butter melts
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Add the flour, mix quickly and turn off the heat
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When the temperature drops to a point where it is not scalding, add the egg liquid and beat continuously until the egg paste is white in color and smooth, then set aside to dry.
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Put all the ingredients for bread except butter into the bread bucket and start kneading for 20 minutes
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After 20 minutes, add softened unsalted butter and continue kneading for another 20 minutes
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Knead until expanded
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Take out the dough and let it ferment until it doubles in size
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Take out the fermented dough and knead it on the chopping board to remove the air
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Divide into 5 portions, cover with plastic wrap and rest for 15 minutes
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Roll out and shape
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I made it into an oval shape
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Put everything into the baking pan and proceed to the second fermentation
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Send to 2 times the size
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Brush with egg wash and pipe in puff batter
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Place in the preheated oven, middle rack, 180 degrees, for 25 minutes (cover with tin foil after coloring in the middle)
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Cool out of the oven and add the cream filling before eating.
