This light cream bread roll is delicately structured, very soft, and has a rich milky aroma.The bread rolls are delicious, not a drop of water is added, the fat in the light cream is enough, so there is no need to add butter, it is good to eat without needing it.

WHAT YOU NEED

Ingredients

100 grams of animal fat
18 g of white sugar
50 grams of pure milk
One egg.
18 grams of milk
3 grams of yeast
Highly refined flour 260 grams
2 grams of salt

How TO MADE Light cream bread rolls

Steps 1 to 4

1. All ingredients are placed in the bread machine in the above order and kneaded.

2. Basically, it's a two- or three-step process to remove the film.

3. Good dough is fermented to twice the size, fingers dipped in high-strength flour poking holes do not shrink indicates fermentation is good

4. Once again, rub the process coil (exhaust) evenly into 9 or 10 pieces after exhaust, roll slightly round and relax for about 15 minutes.

Steps 5 to 8

5. Take one of the loose dough and grind it into a carrot.

6. The triangular shape in which it grows (the triangular shape is easily shaped by gently pulling the sides of the triangle)

7. Roll from large to small, then put the ends down into the baking tray, cover with a preservative film and ferment again for about 30 minutes.

8. When the volume increases by 1.5 times, brush the egg juice evenly on the surface.

Steps 9 to 12

9. Preheat in the oven at 190°C for about 13 minutes (beware of excessive coloring, you can add tin paper after coloring)

Handy cooking tips

　　Please control the amount of liquid flexibly.Eggs + soft cream + pure milk = about 200 g; the formula is low in sugar, you can add more sugar to your taste