Milkshake Bread

Milkshake Bread

1. In addition to salt and butter, put the main dough ingredients into the chef's machine and knead it into the expansion stage.

2. Add salt and butter and continue to knead until smooth, and you can pull out the glove membrane.

3. The kneaded dough is fermented at room temperature to 2 times its size, and the temperature is 27-29 degrees.

4. After fermentation, take out the dough and press to exhaust.

5. Divide the proofed dough into 5 equal parts and let stand for 10 minutes.

6. After the dough is shaped, it is fermented directly for 1 hour.

7. The butter is softened at room temperature in advance, then add powdered sugar and beat with an electric whisk.

8. Add egg liquid in portions until fully absorbed.

9. Sift in low-gluten flour and stir into a batter.

10. Put it in a piping bag for later use.

11. Take out the fermented dough.

12. Squeeze the sauce on the fermented dough and apply a mosquito coil-like agent on the dough.

13. Preheat the oven in advance, fire up and down 180 degrees, bake for 20 minutes.

14. After baking, let cool for later use.

15. Add the fine sugar to the egg yolk, stir until the sugar melts, sieve in the low-gluten flour and stir until it is smooth and without particles.

16. Heat the milk on a low heat until it boils, and pour it into the egg yolk paste while stirring.

17. Then, pour it all back into the pot and heat it over low heat until it is thick.

18. Add yogurt and light cream and mix thoroughly to form a thick batter.

19. Put it in a piping bag for later use.

20. After the bread comes out of the oven, it is warm and cut into crosses.

21. Squeeze the sauce into the bread and decorate with powdered sugar.

22. Put a few dried cranberries on top for decoration, then sprinkle with powdered sugar.

23. Appreciation of the finished product.