Fresh cream bread: Fresh cream baking
It's been a while since I made whipped cream bread! I made it because the whipped cream was left. I wanted to eat it savory, so I put in less sugar and plenty of whipped cream. It's so good to eat it with the fig jam that I made recently! I'm into fig jam these days, so I eat everything with fig jam.Let's make savory whipped cream bread
4 serving
Within 999 minutes
초록바람N
Ingredients
  • Strong flour
    300g
  • whipped cream
    92g
  • Instant Dryist
    4g
  • Salt
    5g
  • a faraway party
    8g
  • Water
    154±10g
Cooking Steps
STEP 1/12
I used a baking machine to make the dough comfortably. Put the liquid ingredients in the baking machine pot first, then the powder ingredients, and then put the yeast on the top. It's good to put sugar and salt so that it doesn't touch the yeast. The whipped cream used was straight from the refrigerator, and the water was room temperature water.
STEP 2/12
I returned the dough course of the baking machine once and a half.
STEP 3/12
The amount of water can vary depending on the environment, so please adjust the amount of water while looking at the quality
STEP 4/12
When the dough is completed, it is well rounded and first fermented so that it can be swollen 2 to 2.5 times in a warm place.
STEP 5/12
It took me about 45 minutes around 32 degrees
STEP 6/12
When the first fermentation is complete, remove the gas and round into one lump and cover the wet cloth at room temperature..
STEP 7/12
Apply it for 12 to 15 minutes.
STEP 8/12
When the intermediate fermentation is complete, push it into an oval shape with a rolling pin..
STEP 9/12
Form into a cylinder.
STEP 10/12
Panning corn bread pan and ferment in warm place to mold height for a second time
STEP 11/12
It took about 40 to 45 minutes from around 30 degrees.
STEP 12/12
When the second fermentation is complete, bake in an oven preheated to 180 degrees for about 30 minutes until the top and sides are golden. Remove the finished bread from the pan and let cool completely in a cooling net.
It's a recipe with less sugar. It's good to eat with jam after completion. If you want a sweeter taste, add 1 and 2/3 tablespoons of sugar.
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