It's been a long time since I've made pasta, and in winter, people get lazy, and the temperature is too low and it's not easy to ferment (good excuse haha!) These days, although the weather is not good, but the temperature has risen a lot, make some cream left over the weekend, make some bread to destroy the leftover cream!

WHAT YOU NEED

Ingredients

15 grams of butter
White sugar 25 grams
75 grams of milk
A teaspoon of milk powder
A moderate amount of salt
2 grams of yeast
10 grams of egg juice

How TO MADE Cream bread rolls

Steps 1 to 4

1. All the ingredients, except for the butter, are put into the packing machine for eight rounds of work, after which they are put into the butter for another stirring process.

2. At the end of the second round, you can pull out the glove.

3. Fermented to twice the size

4. Divided into quarters

Steps 5 to 8

5. Take one of the tablets and make a tongue.

6. Scroll from top to bottom

7. Do it separately.

8. Put it on the grill.

Steps 9 to 12

9. Put the pan in the oven, put a cup of boiling water underneath, close the oven door and do two rounds.

10. When the fermentation is doubled, a layer of egg juice is brushed on the surface, placed in a preheated oven, and baked at 170 degrees for 12 minutes.

11. Cream reserves

12. A small cut in the middle of the cooled bread

Steps 13 to 16

13. Squeeze the cream in.

Handy cooking tips

　　If the temperature is high, it can be cooked at room temperature. Be careful when cutting, don't cut it.