This soft cream pack is very soft and not complicated, salt and sugar are added after the dough is fermented, it is also easy to release the film, both adults and children love it.The original milk was 38 grams, and then we looked at the water absorption of the flour, and we added about 15 grams, and the second time we did it, we measured it, and we used exactly 50 grams of milk, so the amount of milk was added and subtracted according to the water absorption of the flour in each household.Ingredients: 250 grams of high-fibre flour, 40 grams of whole eggs, 38 grams of milk, 15 grams of buttermilk, 90 grams of yeast, 4 grams of yeast, 60 grams of white sugar, 2 grams of salt.

WHAT YOU NEED

Ingredients

40 grams of whole eggs
250 grams of high-quality flour
90 grams of cream
50 grams of milk
4 grams of yeast
60 grams of white sugar
2 grams of salt

How TO MADE Light cream bread

Steps 1 to 4

1. Preparation of food.

2. Use material 2 according to the bread machine procedure, add egg juice, milk, and light cream to the bread machine.

3. Add bread flour and yeast.

4. Mixed into a smooth dough.

Steps 5 to 8

5. The dough is fermented to twice its size.

6. Remove the fermented dough, tear it into small pieces, and add ingredients 2: white sugar and salt.

7. Mix the dough again until it is fully expanded.

8. The drawn membrane is not easily broken, or the edge of the eye is smooth.

Steps 9 to 12

9. The dough is then kneaded and left to ferment in the bread machine for 15 to 20 minutes.

10. The fermented dough is removed, the bottom is turned up, folded, exhausted.

11. After aeration, the dough is divided into nine pieces.

12. Roll around.

13. A second fermentation is carried out in the mold.

14. Bread is fermented to 1.5 or 2 times the size of the bread.

15. Spread the eggs, spread the sesame seeds.

16. Preheat the oven to 175 degrees and bake for about 15 to 20 minutes.

17. It's all about the temperament of the oven.

18.

Handy cooking tips

　　1 teaspoon of flour has a different water absorption, the original formula is 38 grams of milk, I add about 15 grams according to the water absorption of my own flour, about 5 grams at a time, the dough is kneaded into a smooth dough.(Try the second time, use 50 grams of milk, use freshly baked bread powder) 2 tons of oven temperature based on your own oven.