1. Put liquid on the bottom of the bread machine, and keep the salt away from the yeast. Milk, whipped cream, eggs, salt, weighed and poured into the mixing bucket of the bread machine.
2. Then add sugar, bread flour, and yeast on top.
3. Start the dough mixing program of the bread machine, and after 30 minutes, the dough becomes smooth. Then start the fermentation program, sealed and fermented for 2 hours, until it is twice as big.
4. Vent the fermented dough and divide it into 3 portions of the same size.
5. Take one of the small pieces of dough, slap into a long piece, and fold the two sides toward the middle.
6. Roll it out again and roll it up.
7. Put it in a mold and ferment to 7-8 minutes full.
8. Preheat the oven, top the heat for 180, lower the heat for 150, and bake for 40 minutes.
9. You can know its softness by looking at the cut surface. In fact, it can't be cut and it can be torn completely by hand.
10. You can apply a thin layer of egg wash before putting it in the oven. I didn’t brush it, and it’s completely baked.
Tips:The formula is used to eliminate the remaining whipped cream. Although no butter is added, the finished product is also very soft and the drawing effect is very good! The process of kneading and fermentation is handed over to the bread machine, which saves most of my time and energy. It’s great!
