# Fourth Baking Contest and is Love to Eat Festival# Light Cream Soft European Buns
1.
Prepare the ingredients.
2.
Put all the raw materials, liquid first and then solid into the bread bucket.
3.
Choose a kneading program and add half of the kneading program for a total of 30 minutes.
4.
Just knead to the expansion stage, not to the complete stage.
5.
Divide the dough equally into 6 portions, each about 83 grams.
6.
Roll the six dough rounds, cover with plastic wrap and relax for 15 minutes.
7.
Take a loose dough and roll it into a round shape.
8.
Pinch the mouth tightly like a sugar triangle.
9.
Shape the six doughs in sequence, put them in a baking tray lined with tin foil, and put them in the oven to ferment. Put a bowl of hot water in the oven to increase the humidity.
10.
Ferment to 1.5 times the size, take it out, and preheat the oven at 180 degrees for 5 minutes.
11.
Sift the bread flour over the fermented bread dough.
12.
Use the blade to cut out the pattern you like.
13.
Put it in the middle of the preheated oven, 180 degrees for about 25 minutes (set the temperature and baking time according to your own oven).
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Tips:
This side has a larger amount of water. The first time I made 130 grams of water, the second time I tried 140 grams is also good, 145 grams did not dare to try, I am afraid that the water is too sticky; there are 80 grams of light cream in the dough, so there is no need to put butter. The film is easy to come out; the baking temperature is adjusted according to your own oven.
