Meringue Bread
1.
250g of high-gluten flour, 60g of low-gluten flour, 10g of sugar, 2g of yeast, 1 egg yolk, 100g of milk, 70g of whipped cream, 8g of butter, add them to the bread machine for kneading, and pour the liquid around to make it easier to knead~
2.
Knead until the surface of the dough is smooth. At this time, the dough will be harder than the dough made directly at one time, which is normal.
3.
After that, the dough is fermented, and the dough is fermented to twice its size, and it will not shrink when it is pricked by hand.
4.
Add 1 egg yolk, 70g sugar, 4g salt, 1.5g yeast, and 20g milk powder to the fermented dough and continue to knead until the surface is smooth, then add 8g butter.
5.
Just knead it to the state of the hand mask~
6.
Can reveal the pattern of the kneading pad~
7.
Carry out the second fermentation, the fermentation will be 2-2.5 times larger, and the hand will not shrink.
8.
Take out the dough, knead it a few times to exhaust, and divide it into small doughs of about 30g each.
9.
After rounding, put it in the egg tart mold, if not, you can leave it alone. Put it aside and ferment it to 2 times~
10.
Prepare the puff pastry, 40g butter, 40g whole egg, 40g powdered sugar, 50g low powder, beat it with a whisk and put it in a piping bag for later use.
11.
Squeeze the puff pastry onto the fermented dough.
12.
Preheat the oven to 175 degrees, the lower and middle layer, bake for about 25 minutes, the surface is golden brown and ready to go out of the oven.
13.
After the bread cools, you can continue to whip the light cream, the taste is better
14.
Because I don't like too sweet, the powdered sugar in the recipe has been reduced. Those who love sweets can add a little more sugar!
15.
The texture of the bread is soft and dense, which resembles the taste of a cake
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