Fresh Milk Sherbet

Fresh Milk Sherbet

1. Add milk, yeast, salt, 10 grams of sugar and 20 grams of butter to the high-gluten noodles, knead them into bread dough, and ferment at room temperature to double its size.

2. Knead the air again and divide it into 6 doses.

3. Knead into a spindle shape, spray water on a drape, and leave at room temperature to continue fermentation.

4. Boil 20 grams of butter and appropriate amount of water, add low-gluten flour and stir into a ball, and beat the eggs into egg liquid.

5. When the dough is warm, add egg liquid in portions and stir into a shiny batter.

6. Put the batter into a piping bag.

7. Cut a small opening in the piping bag and squeeze the batter onto the dough that has been fermented at room temperature.

8. Into the middle of the oven, 170 degrees for 25 minutes.

9. After baking, let cool for later use.

10. 60 grams of butter is softened at room temperature and beaten with powdered sugar until white.

11. Add 50 grams of whipped cream in three times and continue to beat until it blends together.

12. Make a vertical cut in the middle of the bread, squeeze in the whipped cream, and you're done.

13. If you break it apart, the cream has a rich aroma.

Tips:

》It is best to use a bread machine to knead the dough. This time I knead it with my hands for 45 minutes and I am almost exhausted.
》The cooked batter is made in the same way as the puff batter, but it does not need to be so precise and complicated, just cook it casually. After all, it is just a decorative stripe on the bread.
》The fermentation at room temperature is relatively slow, but I personally feel that it tastes better than the rapid fermentation in the oven.
》This cream cream has a good taste, but it is not suitable for storing for too long. Adding light cream will melt easily. If you want to keep it for a longer time, don't add light cream and just use butter to whip it.