1. Pour eggs, milk, salt, and sugar into a mixing bowl.
2. Add high-gluten flour and dry yeast.
3. Use a chef's machine to stir the dough at low speed. After the gluten is formed, the softened cream cheese can be added to continue kneading the dough. The cream cheese used here is the cream cheese used to make cheesecakes. This bread uses cream cheese, so there is no need to add butter because it contains fat.
4. Soak the black currant in hot water in advance, remove the water and drain it, and chop it with a knife for later use.
5. Knead the dough until it is gently pulled apart and the film can be pulled out. It is not easy to break, that is, the expansion stage is reached, and you can stop kneading at this time.
6. Add the chopped black currant to the dough and knead well. The kneaded dough is rounded and covered with plastic wrap and placed in a warm and humid place for the first fermentation.
7. Ferment the dough to twice its original size. Dip dry flour with your fingers and poke into the dough. Pull out your fingers. If the dough does not shrink or collapse, the fermentation is complete.
8. Exhaust the air from the fermented dough.
9. Divide the dough into 12 equal parts, arrange them in rounds, and cover with plastic wrap to allow for 15 minutes at room temperature.
10. After proofing, the dough is vented and rounded again, arranged evenly on the baking tray, and fermented in the oven for 50 minutes to 60 minutes. The dough will be twice as large as the original.
11. Let the fermented dough stand at room temperature for a while, and prepare the whole egg liquid to sweep a layer on the dough.
12. The oven presets the upper and lower fire to preheat 180 degrees, bake for about 15 minutes, and bake it until the surface is golden.
13. Soft bread, sweet and waxy black currant.
Tips:Soak the black currant in hot water in advance, remove the water and drain it, and chop it with a knife for later use.
This bread uses cream cheese, so there is no need to add butter because it contains fat.
