Fresh Milk Snow Road Bread

Fresh Milk Snow Road Bread

1. Put whipped cream, milk, eggs, high-gluten flour, and yeast into the bread bucket in order, and choose to knead for 15 minutes. Don't pour the milk all at once, you can pour half of it first, and then add it as appropriate according to the water absorption of the flour. Because after all, the water absorption of each flour is different. (Don’t put sugar, salt, and butter in it for now!)

2. After kneading the dough, put the dough in the bread machine to ferment. Ferment to double the size

3. When the bread is fermenting, let's make the puff filling for the surface decoration of the bread. First, bring the butter and water to a boil in a pot

4. After boiling, turn off the heat and pour high-gluten flour into it. Mix quickly and evenly

5. Then, after mixing the egg liquid and the egg yolk liquid, use a small spoon to add it bit by bit. Each time you add it, you must mix it thoroughly before adding it to the next. After all the egg mixture is added, put the puff stuffing into the piping bag and put it in the refrigerator for later use

6. Then, after mixing the egg liquid and the egg yolk liquid, use a small spoon to add it bit by bit. Each time you add it, you must mix it thoroughly before adding it to the next. After all the egg mixture is added, put the puff stuffing into the piping bag and put it in the refrigerator for later use

7. Then we tear the dough into small pieces and throw it into the bread bucket, add sugar and salt, and select the kneading button

8. After the sugar and salt are completely mixed into the dough, I add 10 grams of butter. Continue to knead the dough until it can pull out a large film

9. Take out the kneaded dough, divide into five equal parts, cover with plastic wrap and let stand for 15 minutes (if you have six small hot dog molds, you can also divide into six equal parts)

10. After letting it stand, we take a dough to vent and roll it into a long piece

11. Fold the left and right sides of the long film to the middle

12. Then draw the dough on the left and right sides to the middle and pinch it tightly.

13. The finish of the dough is facing down. Put it into the hot dog mold of Xuechu

14. Do the same for the remaining dough

15. Put it into the oven to ferment, remember to put a bowl of warm water in the oven

16. The fermented bread is brushed with a little egg liquid on the surface, and then squeezed with the puff filling that we made before (the oven is preheated at 175 degrees at this time)

17. Put the bread into the middle layer of Dongling K30A oven and bake at 173°C for 23 minutes. Remember to cover the tin foil halfway to avoid too dark color

18. During the baking of the bread, let's add cream filling, first mix the butter with powdered sugar and then whip it, remember not to whip it too much (if you have honey or maple syrup at home, you can also add some appropriately, but if you want If you add it, you should appropriately reduce the amount of powdered sugar)

19. Pour the milk powder into it and stir evenly. (To use full-fat unsweetened milk powder)

20. Then add the whipped cream, and the whipped cream must be added in portions. Each time you add it, you must mix it thoroughly before adding it to the next. If you think your filling is a little bit thin, you can add some milk powder to synthesize it. The final cream filling is best kept in the refrigerator for an hour. This way the filling will become thicker and better squeeze.

21. After the finished bread is cooled, we use a sharp knife to make a horizontal line in the middle, don't cut it off with a single knife.

22. Finally, we can squeeze the cream filling we made. If you want to take a good look, you can sprinkle some powdered sugar on the surface of the bread as a decoration

Tips:

Control the temperature according to your own oven temperament