Cream mousse bread

Overview

In fact, it is just to put the previous butter bread into another mold and bake it. The same heavy oil dough is packed into a. . . . . This mold looks exactly like a can box. We also have the molds for the can boxes. When I first saved these boxes, I was laughed at, treating them like scraps as treasures. Now look at Master Ren, aren’t they also cans? However, I don’t have a can of that size on hand, and I only have three small ones with similar height-to-width ratios, so I can make three small ones and stuff the remaining dough into a larger can. After making it all the way to the final fermentation, I suddenly found something wrong: the final fermentation in the concise production process is 90 minutes, but the step instructions are 60 minutes. When making butter bread, it is also fermented for 60 minutes. Which one is correct? The plan is to ferment it for 90 minutes. If the mold is higher, maybe the dough will need a little more time to grow before it reaches the mouth of the jar? The plan was the plan. When the dough fermented for 60 minutes, I suddenly realized that the height should be almost the same. I decisively stopped the fermentation and entered the next process. The baking results proved that this decision was correct. The proportions of the bread are similar to the original, and the quality is similar, except that the cut is not big enough and the four corners are not wide enough. . . .

Tags

• bread
• mousse
• butter
• egg
• high gluten flour
• white sugar
• dry yeast
• milk
• salt

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour all ingredients except butter into bread pan

   

3. 3 Mix the dough for 13 minutes

   

4. 4 Add butter and use the dough cycle again for 30 minutes

   

5. 5 Can pull out transparent film

   

6. 6 Place in a large bowl, 28 degrees Celsius, and ferment for 90 minutes

   

7. 7 The dough has grown

   

8. 8 Put it into a flat plate, press it flat, seal it with plastic wrap, put it in the refrigerator, and refrigerate it for 15-20 hours

   

9. 9 Take out

   

10. 10 Fell on the counter

    

11. 11 Fold in half

    

12. 12 Organize into rectangles

    

13. 13 Divide the dough into three 70g pieces, and the remaining dough is one

    

14. 14 Flatten the dough and roll it up

    

15. 15 Turn 90 degrees and roll up again

    

16. 16 Close the mouth downward and relax for 20 minutes

    

17. 17 Round

    

18. 18 Press flat

    

19. 19 Place into a greased mold with baking paper on the side, 32 degrees Celsius, and ferment for 60 minutes

    

20. 20 When the dough grows, use scissors to cut a cross in the middle

    

21. 21 Put in the oven, middle layer, heat up and down at 220 degrees, bake for about 20-30 minutes

    

22. 22 Color the surface and come out of the oven

    

23. 23 Unmold and let cool