Light butter bread

Overview

A bread that tastes very fragrant and milky, with whipped cream and milk added. It is also a good way to use up unused whipped cream. In order to match my nap time, I only used one fermentation to make this bread. The finished product is still very soft. This amount can make a 380g toast mold and a small loaf.

Tags

• baking
• bread flour
• butter
• egg liquid
• high sugar tolerant yeast
• whipping cream
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Add the whipping cream and milk to the bread pan, then add the egg mixture, caster sugar and salt.

   

2. 2 Add flour and butter cut into small pieces, add yeast on top of the flour, and put the bread barrel into the Dongling bread machine.

   

3. 3 Choose to knead the dough for 10 minutes, then let it sit for 10 minutes, then knead the dough for 18 minutes.

   

4. 4 After the dough is mixed, divide into 5 equal parts and roll into balls, cover with plastic wrap and let rest for 20 minutes.

   

5. 5 Roll it into a long tongue shape, roll the short side into a book, and roll it from top to bottom.

   

6. 6 All rolled up.

   

7. 7 Then roll it out again and roll it up again.

   

8. 8 After rolling, place into French bakery 380g toast mold.

   

9. 9 Put it in the Dongling K30A oven, put a bowl of hot water under the oven, and ferment for 60 minutes. While it's fermenting, it's time to take a nap.

   

10. 10 After the bread dough has fermented, take it out and preheat the oven to 165 degrees for upper heat and 170 degrees for lower heat. Spread a layer of egg wash on top of the bread dough.

    

11. 11 Place on the lower shelf of the oven and bake for 20 minutes.