1. Put pure milk, whipped cream, salt, and sugar into the basin.
2. Then add high-gluten flour and yeast.
3. Start kneading the dough.
4. Check if you can pull out the film and knead the dough.
5. The yeast dough is 2.5 times as big, and the fingers do not retract when they poke holes.
6. Move the dough to the chopping board and ventilate it into 4 equal doses, roll it up and let it rise up with plastic wrap for ten minutes.
7. Roll out the awake dough into an oval shape.
8. Fold the upper and lower sides toward the middle, and then wrap them in the middle.
9. Squeeze the interface tightly and squeeze it tightly.
10. The interface is facing downwards, and it is more regular.
11. Put it into the baking tray to ferment. Room temperature above 28 degrees can be room temperature, if the oven is low.
12. Send to 1.5 or more. Make three crossings vertically with a blade.
13. Brush the surface with a layer of milk, with gentle movements.
14. Sprinkle with a layer of coarse sugar. Or put nothing.
15. Put it in the middle and lower level of the preheated oven, heat up and down at 160 degrees, and bake for 25 minutes. In the middle, observe the coloring situation and see if it is to be covered with tin foil.
16. Baked, very delicious.
17. Finished picture
Tips:Because the water absorption of flour is different. When you start to knead the dough, you should adjust the softness and hardness of the dough appropriately. Only the dough with moderate hardness can make beautiful and soft bread. This is something you need to master. It can’t be said that one gram of the formula can be done well, but you must learn and use it flexibly.
