There is a lot of leftover light cream for making cream cakes, according to the principle of not wasting, making bread and entering it.The square is based on the classic Hokkaido toast, and the finished product is very soft.It's a good place to deal with leftover cream.

WHAT YOU NEED

Ingredients

125 grams of bread flour
5 grams of vanilla sugar
0.7 grams of yeast
65 grams of sweetened soft cream
10 grams of protein
15 grams of water
7 grams of protein
0.7 grams of yeast
White sugar 12 grams
1.5 grams of salt
3 grams of butter

How TO MADE Light cream packaging

Steps 1 to 4

1. The yeast in the main ingredient is first diluted with warm water, poured into all the main dough materials, mixed evenly, kneaded until the dough surface is smooth (because I added a lot of light cream, I did not add any more butter) fermented at room temperature for half an hour, put in the refrigerator refrigerator for fermentation for about 24 hours, because I want to monitor, I can not extract time, my dough put in the refrigerator for about 48 hours, but no more time

2. Weigh the ingredients of the main dough, put all the ingredients except the yeast in the bowl, and add the sliced dough.

3. After mixing evenly, start rubbing the dough until the sugar is completely mixed into the dough

4. In order to avoid direct contact of the yeast with the glyphosate, the glyphosate is first mixed and then added to the yeast.

Steps 5 to 8

5. The dough is kneaded to a smooth surface, allowing a thicker film to be formed and butter to be added.

6. Continue to grind the dough to the expansion stage, pulling the thin film, and the edge of the hole appears jagged.

7. Cover with a preservative film and let the dough rest for 30 minutes.

8. (My dough is almost at the full stage)

Steps 9 to 12

9. Weighing the dough, divided on average into six equal parts (each of my small dough weighs 42 grams)

10. Take a small dough and sprinkle a little high-strength powder on the surface.

11. From the middle upwards and downwards into a bull's tongue

12. Turn over, rough side up, rotate 90 degrees, press the bottom thin

Steps 13 to 16

13. Put it in the trash and pave it.

14. Rolled up

15. Closing the gates

16. I've also made chocolate beans wrapped in soy sauce, chestnuts, and chocolate beans, and I've made four kinds of beans, and I'm addicted to them all at once.

Steps 17 to 20

17. Put it on the grill, line it up, put it in a warm, moist place, and cook it until it's about twice as big. (I put it in the oven, put hot water on the bottom, cook it for 80 minutes.)

18. Preheat the oven to 180 degrees and evenly brush the surface of the package with a mixture of water and eggs

19. The surface of the coconut is covered with coconut, the surface of the soy sauce is covered with white sesame seeds, the chocolate is covered with chocolate flowers after it comes out of the oven, the chestnut is more painful, the Berlin is not covered with anything.

20. After baking, place on the grill to dissipate heat, wait for the bread to cool, place in a sealed bag and store at room temperature

Steps 21 to 24

21. Simply cut the flowers with oil paper, wrap them, and tie them with ribbon.

22. It's the coconut.

23. Look inside, it's really soft.