1.
Put the flour in the mixer first, then add the sugar, salt and yeast.
Yeast should avoid salt and sugar.
Stir about it first, and then start putting in the liquid ingredients. Fresh cream, water and egg liquid.
2.
Then start stirring.
Stir at low speed first, then tell to beat the dough.
When the dough is stirred to a smooth and shiny surface, stop stirring, pick up a small ball of dough, pull the dough to see that there is a thick film, and then add butter.
Butter will hinder the formation of gluten, so you can pull out the thick film and put the butter.
3. After adding the butter, stir at low speed. After the dough is smooth and absorb the butter, stir at high speed for about 2 minutes.
4. Check the state of the dough and turn down the speed. Check the state of the dough every 20 seconds or so. Until it is fully extended, the glove membrane can be pulled out. (It is also possible to not fully reach the state of the glove film)
5.
Carry out the turning action, turn the face into half from bottom to top, turn 90 degrees, and continue to fold from bottom to top.
Turning over makes the dough expand a little bit better, and the bread tastes more elastic.
6. Start basic fermentation for one hour.
7.
The state of the fermented dough is about twice as big.
If the hole does not shrink or collapse, the fermentation is complete.
8. The dough after fermentation is exhausted first, and then divided. 70g a dough. Then round. Put the dough in your palms and let it roll tightly.
9. After spheronization, the standing time is about half an hour, and the middle is loose and fermented.
10. Prepare a rolling pin, first flatten the dough slightly with your fingers, and then flatten the dough up and down.
11. Turn it over, thin the end of the dough, roll it up from top to bottom, knead slightly after the roll, and average the thickness.
12. After all the shaping is completed, use the oven fermentation function, 40 degrees, and start the second fermentation for 45 minutes to 1 hour.
13. After the fermentation is complete, roast it~ set the heat to 180°C, and the roasting time is 12 minutes.
Tips:A bread is 70g dough, you can also adjust the size of the dough according to your own situation, and then adjust the baking time appropriately.
