Light Cream Bread
1.
Weigh the flour, sugar, and yeast for the dough.
2.
Add water and mix and stir.
3.
Just mix it into a dough and ferment at room temperature for a while and then enter the refrigerator to ferment.
4.
The finger does not rebound.
5.
It's enough to open the tissues to show a honeycomb shape.
6.
Add water and eggs into the bucket of the bread machine.
7.
Add light cream.
8.
Add high powder.
9.
Add sugar, salt, yeast.
10.
Add the shredded seed dough to start the kneading process.
11.
After the film appears, add butter and continue to knead the dough.
12.
Measure the temperature underneath.
13.
The film under the static state can be used to make a meal bag, and the dough can be shaped and let it stand for 30 minutes.
14.
Divide into 8 points.
15.
Roll into a beef tongue shape.
16.
Flip it upside down and fold it down 1/3.
17.
Turn over 1/3 of the top and pinch tightly to close the mouth.
18.
Rub the long strips and relax for 15 minutes.
19.
Fold in half after rubbing.
20.
Twist in a long twist shape.
21.
Plug the interface into the hole, make it in sequence, and start the second round of 36 degrees to see the status.
22.
Spray water on the surface of the fermented dough.
23.
Sprinkle with white sesame seeds, put in a preheated oven at 200 degrees for 18 minutes, and cover with tin foil.
24.
The color is fairly even.
25.
The texture is very soft and brushed.
26.
Is this drawing great?
Tips:
The dough will be soft but not sticky. The amount of water depends on the water absorption of the flour.
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