Hokkaido crown bread

　　It's really good, it's soft and it's delicious, it's really good.Make a naked cake for Christmas with some cream left over, bring it to me.This time it's not toast, it's a new shape, it looks good and it tastes good!

WHAT YOU NEED

Ingredients

High flour 350 grams
140 grams of cream
Fresh milk 42 grams
One egg.
56 grams of sugar
28 grams of butter
3.5 grams of salt
5 grams of yeast

How TO MADE Hokkaido crown bread

Steps 1 to 4

1. The dough is kneaded in oil and fermented at room temperature to twice its size.

2. After exhausting, separate 200 g of dough one by one, the remaining 8 grams, cover with a preservative film, wake up for 20 minutes.

3. Take an 8-inch pizza plate, put it on oil paper, put it in the middle of an upside-down round bowl, put 200 grams of dough in discs, put it on a plate.

4. The remaining eight doughs are rounded and placed around the dough.

Steps 5 to 8

5. Cut the large slices into fan shapes and lay them on a round ball.

6. Carefully remove the bowl, put it in the oven and ferment until the mold is 8 minutes full.

7. Remove, rinse with honey water, and apply the pumpkin that has been peeled.

8. 180 degrees, middle layer, about 25 minutes.

9. Isn't that cute?