The light cream meal buns are fragrant, soft, and silky, and they are full of milky flavor when you take a bite!

Overview

Today, I used whipped cream to make whipped cream meal buns. They are fragrant, soft, and silky, and they are full of milky flavor when you take a bite! I made it myself without any additives, and it was so chubby that it filled the baking pan. It was so healing that half the plate was eaten as soon as it came out of the oven.

Tags

• baking
• egg
• high gluten flour
• milk powder
• sliced almonds
• unsalted butter
• whipping cream
• yeast
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Add 100 grams of milk and 4 grams of yeast, mix well, and let stand for 5 minutes to activate the yeast.

   

2. 2 Yeast milk, 60 grams of caster sugar, 100 grams of whipping cream, 1 egg, stir well first. Then sift in 380 grams of high-gluten flour, 20 grams of milk powder, and 3 grams of salt.

   

3. 3 Mix well at low speed first, then mix at high speed until a thick film forms.

   

4. 4 Add 35 grams of unsalted butter softened at room temperature and continue stirring until a thin film forms.

   

5. 5 Take out the dough and knead it into a round shape.

   

6. 6 Place in a basin, wrap with plastic wrap, and ferment until doubled in size. Note: Fermentation at room temperature is sufficient in summer. Find a warm place for fermentation in winter.

   

7. 7 After the dough has doubled in size and does not collapse or shrink when inserted into the middle, it means it is ready to ferment.

   

8. 8 Take out the dough and let it deflate.

   

9. 9 Divide the dough evenly into 16 portions.

   

10. 10 Fold again and shape into a round shape, then arrange on baking sheet.

    

11. 11 In the oven at 35°C, put a bowl of hot water in and ferment until 1.5 times in size.

    

12. 12 Take it out and apply a layer of egg wash on the surface.

    

13. 13 Garnish with some slivered almonds.

    

14. 14 Preheat the oven to 170°C and bake for about 20 minutes. Note: After the surface is colored, place a piece of aluminum foil on top to prevent the surface from being too burnt.

    

15. 15 After baking, take it out and let it cool, seal it and store it at room temperature for 2-3 days.

    

16. 16 Light cream snack bag, complete O(∩_∩)O

    

17. 17 It's fragrant, soft and silky, and it's full of milky flavor when you take a bite!

    

18. 18 The plump ones are packed into a baking pan, which is very healing.

    

19. 19 I made it myself without any additives, and half the plate was eaten as soon as it came out of the oven.