Handmade cream bread(shou gong nai you tian mian bao )

Handmade cream bread

Introduction:

"The butter at home has been bought for some time, but it's useless. I'm afraid it will be out of date if I put it for a long time. When I make bread, I add a little in it. The test shows that the bread is full of fragrance, which is a bit similar to that of the bakery outside."

Production steps:

Step 1: beat an egg into the flour, add sugar and cream

Step 2: stir into flocs

Step 3: add dry yeast and appropriate amount of water to knead into a ball

Step 4: knead to pull out large rough film

Step 5: add softened butter and knead again

Step 6: knead until you can pull out a large film that is not easy to break

Step 7: round the dough and ferment it to twice the size

Step 8: take out the exhaust gas, divide it into small portions, and roll one portion of dough into an ellipse

Step 9: cut a small hole from the wide end and roll it up slowly

Step 10: make all the bread in turn

Step 11: ferment twice to twice the size in a warm place, brush a layer of egg liquid on the surface, and bake at 165 ℃ for 25 minutes

Materials required:

Flour: 250g

Egg: 1

Sugar: 50g

Light cream: moderate

Butter: moderate

Water: moderate

Yeast: right amount

Precautions: 1. After the dough is divided, cover the dough when it's hairy, so as to avoid the surface drying and cracking. Second fermentation can put a bowl of warm water in the oven for fermentation. 2. In the process of baking bread, cover the surface with tin foil after coloring to avoid baking. 3. The specific baking time should be adjusted according to the practice（

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Shou Gong Nai You Tian Mian Bao