This small bread, because it adds some cake flour, which is what we often call low-fiber flour, reduces the firmness, so there is some softness in the flavor.After the finished product dries, it is squeezed into the fresh cream, which is even sweeter.

WHAT YOU NEED

Ingredients

170 grams of starch
40 grams of low-fat flour
2.5 grams of yeast
35 grams of fine sugar
2 grams of salt
130 grams of milk
25 grams of butter
100 grams of cream
10 grams of flour
250 grams of cassava with milk
50 grams of castor oil with fine sugar
Two eggs.
25 grams of low-fat flour

How TO MADE Fresh cream bread

Steps 1 to 4

1. High-quality flour, low-quality flour, milk, white sugar, and yeast in the main ingredients

2. Stir evenly with a chopstick, without dry powder, and then cover with a preservative film for 15 minutes.

3. After kneading by hand, add butter and continue kneading.

4. It's just a matter of being able to gently pull out this slightly transparent film.

Steps 5 to 8

5. The dough is rounded, placed in a bowl, covered with a preservative film, and subjected to basic fermentation in a warm, humid place.

6. When the dough is fermented, the cassava sauce is ready: egg yolk, fine sugar, milk, and cake powder.

7. Add fine sugar and 120 grams of milk to the egg yolk and stir evenly.

8. Powder in the screen

Steps 9 to 12

9. After stirring evenly, add the remaining 130 grams of milk.

10. Screening to make the solution more delicate

11. This is cassava sauce, covered with a preservative film, stored in the refrigerator for backup.

12. When the dough is 2.5 times the size of the original, dip your finger in the flour, poke a hole in the top of the dough, do not shrink or collapse, the fermentation is successful

Steps 13 to 16

13. Remove the dough and place it on the kneading pad, weigh it after exhalation, divide it into six equal parts, loosen it for 10 minutes

14. Take a dough and make an oval.

15. From top to bottom in an olive shape, with a tightly closed mouth

16. The six doughs are rolled and placed in a non-sticky baking tray for secondary fermentation.

Steps 17 to 20

17. During the second fermentation of the bread, the castor oil can be placed in a bag of flowers.

18. When the dough is doubled, the oven is preheated to 170 degrees; a layer of egg yolk is rubbed on the surface of the bread, and the cassava sauce is evenly squeezed over it.

19. Put it in the middle of a preheated oven, 170 degrees, on and off for about 20 minutes.

20. After cooking, cool on the dryer

Steps 21 to 24

21. Take 100 grams of cream that has been refrigerated for more than 10 hours and add 10 grams of sugar powder to the bowl and send it to a non-flowing state at low speed.

22. Send the fresh cream into the bag of flowers with the mouth of the flower.

23. Take a small loaf of bread, cut it vertically, don't cut it

24. Squeeze in the right amount of cream.

Steps 25 to 28

25. Finished product

26. Finished product

27. Finished product

28. Finished product

Handy cooking tips

　　If you have a good schedule, you won't feel busy.You can mix it first, and then cook the cassava sauce when the base is fermented; the cassava sauce that is not finished can be covered with a preservative film and stored in the refrigerator and refrigerated as soon as possible; after the bread cools, it is squeezed into the light cream to prevent the cream from melting; the baking time and temperature can be adjusted depending on the oven.