Creamy Hass Bread
1.
Pour the milk and whipped cream into the bread bucket, then add sugar and salt diagonally, then pour in the high-gluten flour, put the yeast in the middle, turn on the bread machine to knead the dough, to the fully extended stage, the room temperature is about 29 degrees, and cover The cover of the charter plane is fermented at room temperature until it is twice as large as the original. You can poke a hole in the middle by hand.
2.
After taking it out, put the dough on the kneading mat, flatten it with your hands and vent it, then divide it into 6 equal parts, round and relax for 15 minutes.
3.
Take a portion and roll it into an oval shape with a rolling pin.
4.
Fold the two ends toward the middle, and then fold it in half.
5.
Finally, pinch the interface tightly.
6.
Place the joint face down in a non-stick baking pan. If the baking pan is not non-stick, line it with greased paper.
7.
For the second serving to twice the original size, use three knives on each bread, as shown in the picture.
8.
Sprinkle some water on the surface of the bread and sprinkle with powdered sugar.
9.
Preheat the oven, fire up and down, middle level, 175 degrees, bake for 20 minutes.
10.
It can be eaten when it is out of the oven until it is cool. If it is kept warm, put it in a fresh-keeping bag. It can be stored at room temperature for 2 to 3 days. Please eat it as soon as possible.
Tips:
1. The water absorption of flour is affected by the brand and the environment, so do not add all the liquid at one time, you can leave 10 grams less, and decide whether to add all of it according to the condition of the dough.
2. When cutting, the knife should be fast, and the cutting edge will be neat and beautiful if you cut it decisively.
3. It is summer and the room temperature is relatively hot, so the fermentation time will be shorter than in winter. Pay attention to observe and don't over-ferment.
4. The temperature and time of the oven should be adjusted according to your own oven.
