Really "heart" Bread
1.
First, weigh and prepare the required ingredients, then add water, whole egg liquid and whipped cream, then put the salt and fine sugar diagonally, then put in the high-gluten flour, put the yeast in the middle, and use the bread machine to knead the dough. In the fully expanded stage, the room temperature fermented to twice the original size, and it is ok to poke a hole in the middle without shrinking or collapsing with your fingers.
2.
After taking it out, pat it flat by hand to vent it, then divide it into 9 equal parts and round it.
3.
Without reshaping again, place them in a 6-inch cake mold one by one. If the mold is not non-sticky, you can use a brush to apply a thin layer of oil and then put the dough.
4.
Put the mold into the oven, put a bowl of warm water in the oven, close the oven door, and start the second fermentation until it is twice the original size. Brush the surface with a little whole egg liquid.
5.
Preheat the oven, fire up and down, middle and lower, 175 degrees, bake for about 20 minutes. During this period, observe the coloring. If the coloring is satisfactory, you can cover with tin foil to prevent excessive coloring, and let it cool before storing.
