1. The main ingredients of the bread are ready
2. All into the bread bucket
3. Knead the dough until it can pull out a large transparent film.
4. Round the dough and put it in a bread bucket for basic fermentation
5. When the dough has grown to 2.5 times the size, dip your fingers in the flour and poke holes on the top without shrinking or collapsing. Fermentation is successful.
6. Take out the dough, place it on the kneading mat, vent and knead it into a circle, weigh it into 8 equal parts, knead the dough separately, and relax for 15 minutes
7. Take a small dough and roll it out into a strip
8. Roll into roll
9. Complete all the dough in turn, put it in a non-stick baking tin, and place it in a warm and humid place for secondary fermentation
10. When the dough is twice its original size, use a sharp knife to make a cut on the surface, brush with melted butter, and sprinkle a little coarse sugar on the cut. At this time, the oven starts to preheat 160 degrees.
11. Put the bread pan into the middle of the preheated oven, 160 degrees, up and down, 20 minutes
12. Take it out of the mold after it is out of the oven and let it cool on a drying rack for consumption
13. Is it cute?
14. It’s not bad to look at the internal organization
Tips:1. The amount of whipped cream is relatively large, and the amount should be adjusted according to the water absorption of the flour used and the degree of thinness of the whipped cream;
2. The fat content in whipped cream is relatively high, so there is no need to add additional butter;
3. Brush the surface with butter liquid, it will not appear as bright as the egg liquid brush, if you like bright, you can replace it with egg liquid to brush the surface.
