Light Cream Buns

Light Cream Buns

by meggy dancing apple

4.9 (1)
Favorite

Difficulty

Hard

Time

2h

Serving

2

Today this bun is still kneaded with light cream. The prepared buns are small and cute, with a soft texture. After the bun is made, let the son take it to visit the science and technology museum, it is very convenient to eat and hold. "

Ingredients

Light Cream Buns

1. The main ingredients of the bread are ready

Light Cream Buns recipe

2. All into the bread bucket

Light Cream Buns recipe

3. Knead the dough until it can pull out a large transparent film.

Light Cream Buns recipe

4. Round the dough and put it in a bread bucket for basic fermentation

Light Cream Buns recipe

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.

Light Cream Buns recipe

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

Light Cream Buns recipe

7. Take a small dough and roll it out into a strip

Light Cream Buns recipe

8. Roll into roll

Light Cream Buns recipe

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

Light Cream Buns recipe

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.

Light Cream Buns recipe

11. Put the bread pan into the middle of the preheated oven, 160 degrees, up and down, 20 minutes

Light Cream Buns recipe

12. Take it out of the mold after it is out of the oven and let it cool on a drying rack for consumption

Light Cream Buns recipe

13. Is it cute?

Light Cream Buns recipe

14. It’s not bad to look at the internal organization

Light Cream Buns recipe

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.

Comments

Similar recipes

Crisp Bread

Bakery Still Original Bread Flour, Bakery Still Cake Flour, Yeast

Whipped Cream Cranberry Toast

Bakery Still Original Bread Flour, Light Cream, Egg

Braided Bread

Bakery Still Original Bread Flour, Bakery Still Original Cake Mix, Yeast

Cubs Squeeze Bag

Bakery Still Original Bread Flour, Milk, Yeast

Ham Burger

Bakery Still Original Bread Flour, Egg Liquid, Shimizu

Whole Wheat Fruit Toast

Bakery Still Original Bread Flour, Baked Whole Wheat Bread Flour, Yeast

Super Soft Whipped Cream Large Toast

Bakery Still Original Bread Flour, Eiffel Tower Whipped Cream, Egg Liquid

Croissant Buns

Bakery Still Original Bread Flour, Bakery Still Original Cake Mix, Milk