Fresh Milk Sherbet Bread
1.
1. Put all the ingredients in the dough except the butter into the bread bucket and mix well.
2. Turn on the automatic kneading program, my bread machine has a fast film output, I selected 20 minutes, and started kneading
3. You can see that the flour has gradually formed into a dough. Use a spatula to treat the flour on the edge of the bucket.
4. After the flour becomes a smooth dough, add butter cut into small pieces and continue to knead the dough to allow the dough to fully absorb the butter. If the butter is added too early, the film will be affected.
5. Knead the dough until it can pull out a large piece of film. In summer, the temperature is high, you can open the bread machine to knead the dough to prevent premature fermentation.
2.
6. After that, leave the dough in the barrel for the first fermentation. The temperature is about 28 degrees and the humidity is about 70-80%. In summer, the temperature is high, so don't use the fermentation program that comes with the bread machine. The temperature is too high and the yeast will be consumed prematurely. I usually cover the bread bucket with a layer of wet gauze, and then cover the lid of the bread machine for basic fermentation, and it will be twice the original size within an hour.
7. I went out when I sent the noodles, and I came back to see that some of them had been posted. This is what it looks like in one hour and 20 minutes.
8. Then take out the dough, press out the gas, and then let it rest for ten minutes.
9. After that, divide the dough into 6 equal parts, roll it round and relax for ten minutes. This is to prevent it from shrinking when you can roll it out.
3.
10. Take a dough, put a little flour on the bottom to prevent sticking, and then roll it into a beef tongue shape.
11. Then fold it up and down by 1/4.
12. Fold in half afterwards.
13. Put the half-folding mouth down and it will look like the picture
4.
14. Fold all six doughs in this way and place them on a baking sheet lined with greased paper. I divided them into two baking trays.
15. Then the dough is fermented for the second time, 40 minutes. I put a bowl of boiling water at the bottom of the oven, and then closed the oven door to ferment.
5.
16. When fermenting, you can prepare puffs for surface use. Put the butter, water, and salt together, and then heat it to a boil.
17. Afterwards, sift in high-gluten flour and mix well.
18. After it becomes a smooth dough, add the egg mixture three times and mix well. Mix well each time before adding the next time.
19. Then put the puff stuffing in the piping bag, and cut a small opening at the front for use.
6.
20. Let's make the bread filling again. Add the softened butter and icing sugar to beat, then add honey to continue to beat.
21. Add milk powder after mixing evenly, and mix well with a spatula.
22. Add whipped cream again, mix well and put it into a piping bag. I use a flower mouth to squeeze the shape. Then put it in the refrigerator to refrigerate, because the filling will taste better after refrigerating, and it will be easier to squeeze the pattern.
7.
23. The dough should be fermented at this time.
24. First brush a layer of whole egg liquid on the surface, and then squeeze the curvilinear puff batter.
25. Preheat the oven at 180 degrees for ten minutes, then place it on the middle layer and bake on the top and bottom for 20 minutes. If the temperature of the upper tube of your oven is too high, you can add a layer of tin foil after coloring the surface to prevent the color from being too dark.
8.
26. After the bread is out of the oven, wait for the bread to cool down slightly. After it is not hot, cut a knife in the middle, don't cut it, and then squeeze the filling. You can also sift a little powdered sugar to look good. Auntie is a group of broken flowers, let's take a closer look
9.
Tips:
Two long words:
1. Because everyone's flour has different water absorption properties, the material moisture in the dough is for reference. The best condition is that the dough is just sticky.
2. Because this bread has a cream filling, it won't last long at room temperature. If the temperature is too high in summer, it can be stored in the refrigerator, but this will also increase the aging speed of the bread, so it is better to eat it as soon as possible. Or squeeze the stuffing when you can eat it, and refrigerate the stuffing when you don’t eat it.
