Making soft and moist fresh cream bread
Put in a lot of commercial whipped cream, I tried making soft and delicious fresh cream bread. It has a lot of moisture and it's good to cook at a low temperature It's even more moist
6 serving
Within 999 minutes
오븐스프링
Ingredients
  • Strong flour
    500g
  • Dry East
    6g
  • Sugar
    50g
  • Salt
    8g
  • Water
    320g
  • Milk
    20g
  • Butter
    60g
Cooking Steps
STEP 1/12
In a mixing bowl, add the strong flour, instant driest, sugar, and salt and mix the powder briefly at low speed. (You can do it with a hand-made dough~)
STEP 2/12
Add water and milk at room temperature and mix until dough is in one batch.
STEP 3/12
Add butter at room temperature and mix to make smooth dough.
STEP 4/12
Put the well-dipped dough in an airtight container and ferment it in a warm place for 1 hour. (The shape remains as it is when pressed with a flour-coated finger.)
STEP 5/12
Transfer the dough to the workbench, divide it into 16 pieces (about 60g), and then roll it up and cover it with plastic and ferment it for 15 minutes.
STEP 6/12
Do a circle again and pan at intervals.
STEP 7/12
The second fermentation takes place in a warm place for about an hour.Since it's winter, the indoor temperature was low, so I put hot water in a large living box and put a lid on it to ferment it.
STEP 8/12
After fermentation, sprinkle the powder.
STEP 9/12
Place in a preheated oven at 180 degrees, lower it to 150 degrees, and bake for 15 minutes.
STEP 10/12
Now make room for the excess to charge the whipped cream.
STEP 11/12
I load up the whipped cream and shoot~~~~
STEP 12/12
Yum yum yum yum
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