In order to consume fresh cream, no fresh cream can be substituted for fruit milk

WHAT YOU NEED

Ingredients

Soup and ingredients
65 grams of fresh milk
15 grams of high-quality flour
One egg.
10 g of white sugar
250 grams of high-quality flour
50 grams of rye flour
About 100 grams of fresh cream (can be adjusted accordingly)
30 grams of white sugar
3 grams of salt and yeast
Butter 10 g (last one)
180°C for 35 minutes

How TO MADE Soup - fresh cream rye bread

Steps 1 to 4

1. The ingredients of the soup are mixed in a small milk pot, placed on the fire, cooked to a paste, placed in the refrigerator and refrigerated for more than an hour, is the soup (the bread of the soup tastes gray often gray often soft haha

2. The main ingredients are mixed with the soup into a dough (butter is added at the end)

3. After about 30 minutes, add butter and continue for 10 minutes.

4. First, it's twice as big as the original dough (I don't usually look at the time, because the temperature and humidity vary from place to place, there's no way to have an exact time), and the finger press doesn't shrink back and you can take out the mold.

Steps 5 to 8

5. I've added some cassava seeds to this step, and I've added cocoa.

6. After slight exhalation, let the dough settle for 10 minutes.

7. I divided the loose dough into 6 small pieces and put it in an 8-inch mold for secondary fermentation.

8. (To be wrapped in fresh film)

Steps 9 to 12

9. Preheat the dough in the oven to 180°C and bake for 35 minutes.

10. (Tin paper is needed halfway)

11. After baking, it dries, and the bread is soft.

12. Big bread out of the oven

Handy cooking tips

　　When baked for about 20 minutes, it needs to be covered with tin foil.