When Bread Meets Ice Cream

Name: When Bread Meets Ice Cream
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g High fan; 80g milk; 40g water; 20g Egg liquid; 30g Sugar; 2 to 3g yeast; 25g President Butter; 2g salt; Some Vanilla ice cream

by @That floweropen@

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The amount of water in this bread is relatively large, and it is a little bit sticky. Reserve some points according to the water absorption of your own flour or add it while kneading.
Some friends always say that the dough cannot be pulled out after kneading for a long time. The film out of the dough is related to the water content. The more water content, the faster the film will come out. The membrane must be thin and not easy to break, not the kind of membrane that is easy to break without supporting force. It is also possible that your dough won't stretch after kneading. "

Ingredients

200g High Fan
80g Milk
40g Water
20g Egg Liquid
30g Sugar
2 to 3g Yeast
25g President Butter
2g Salt
Some Vanilla Ice Cream

When Bread Meets Ice Cream

1. All ingredients except salt and butter, put them in a large bowl and mix well with chopsticks, cover with a fresh-keeping bag and put them in the refrigerator for 20-30 minutes.

2. Put it in the bread machine and stir.

3. Stir until smooth, add butter and salt and continue to stir (after salt and oil method used)

4. The stirred dough can be cut into a small piece to pull out a non-breakable film.

5. After finishing the dough, cover it with a fresh-keeping bag and ferment once.

6. The fermented dough can be dipped in powder and poke holes without shrinking or collapsing.

7. After pressing and venting, it is divided into 6 rounds and loosens.

8. Tear and roll the paper cup into a spiral tube shape, and roll a layer of oiled paper on the outside.

9. Take a dough and roll it into an oval shape, thin the bottom edge of the long side.

10. Roll up from top to bottom.

11. Roll into long strips one by one (according to the length of the spiral tube made of hard paper)

12. Put the rubbed strip on the greased paper and roll it up (do not roll it too tight)

13. Roll it up and put it on a baking tray, and cover it with a fresh-keeping bag for secondary fermentation.

14. Gently brush a layer of egg wash.

15. The oven is preheated in advance, and the middle layer of the oven is 170°C for about 20 minutes (time and temperature are for reference only) and then covered with tin foil.