1. Put the fine sugar, salt, fresh milk and whipped cream into the bucket of the chef's machine and mix evenly
2. Add yeast and high-gluten flour, mix well at low speed, then turn to high speed to beat until the dough becomes gluten out of the bucket, and knead until the dough can pull out the film.
3. Pick up the dough and place it on the countertop, round it up, cover it with plastic wrap, and perform basic loosening and fermentation (about 40 minutes).
4. When the fermentation reaches 20 minutes, fold the dough. The folding method is to stretch one side of the dough, then pull up and fold toward the center, and fold all four sides toward the center to complete a fold. Continue fermentation.
5. After the fermentation is over, the dough is pressed and exhausted, divided into 5 equal parts, rounded and relaxed for 20 minutes.
6. Take a piece of dough, flatten it and roll it long, fold it up and down in the middle to form an olive shape, then roll it out with a rolling pin, roll up the long dough from top to bottom, roll it tighter, and tighten it.
7. Roll up all the bread embryos in sequence, place them in a baking pan covered with greased paper, and put them in an electric steamer with a heat preservation function of 40 degrees for final fermentation.
8. For the finished dough, use a sharp knife to make five vertical cuts on the bread (first one in the middle, then two left and right)
9. Use a whisk to gently spread a layer of milk on the bread and sprinkle with coarse sugar.
10. Put it in the middle layer of the electric steaming oven which has been preheated in the 200 degree up and down hot air baking mode and bake for ten minutes.
Tips:1. Different flours, different seasons, the amount of milk in the flour is different, the amount of milk in the recipe is just the standard I made at the time, only for reference.
2. If the dough is a bit sticky, you can wipe the oil on the countertop properly. It is recommended to use a chef's machine to knead the noodles. With a chef's machine, the noodles can be produced in about 12 minutes.
3. The amount of yeast should be appropriately increased depending on its activity and weather temperature. When the weather is cold, it is best to warm the milk to warm hands to increase the yeast activity
4. The fermentation time is for reference only, the key is to look at the size and flexibility.
