1. Prepare raw materials: bread flour, milk powder, sugar, light cream, salt, high-sugar yeast, eggs. The whipped cream is left over when making the cake, it has been sugared and passed away. Using the remaining whipped cream in the bread is also one of the ways to consume the remaining whipped cream.
2. Put the raw materials except whipped cream into the bread bucket. The high-sugar-tolerant yeast and salt should be opened separately. The yeast digs a hole in the bread flour to start the kneading function.
3. When the dough is smooth, add light cream and continue kneading.
4. When the dough can be pulled out of a firmer film, take the dough out and put it in a basin to ferment.
5. The dough has doubled its size.
6. Take out the dough and place it on the panel, knead and exhaust, divide it into 20 equal parts, knead into small dough and let it stand for 10 minutes.
7. Take out a small dough, roll it out into a longer oval shape, and thin the bottom dough.
8. Roll it up from top to bottom, roll it into a long strip, pinch the seal tightly, and rub it smoothly with the palm of your hand.
9. Wrap one end of the strip around your fingers and pass the top of the other end through the hole to form a flower shape. The rest of the small dough is operated in this way.
10. Put the flower buns on the baking tray, put them in the oven for fermentation, the temperature is 38 degrees, and put a bowl of hot water at the bottom of the oven.
11. When the flower bun has expanded to 1.5 times its size, take out the baking tray and brush with egg wash, sprinkle with black sesame seeds. Preheat the oven to 175 degrees and lower to 170 degrees.
12. After preheating is complete, put the baking tray in, heat up to 175 degrees, lower the heat to 170 degrees, bake for 26 minutes, take it out and let it cool.
13. The creamy, soft and delicate whipped cream flower bag is ready. I stole one as soon as it was out of the oven, hehe.
Tips:1. The temperature of the oven varies from brand to brand. Set the temperature according to your own oven. I use the ACA North American oven.
2. The water absorption of flour is different, and the added liquid is also different. If you make bread according to this formula, it is possible that your finished product will be hard or soft.
3. I use the 13-inch deepened baking pan from Xuechu. If you don't have such a large baking pan, you can use another baking pan, but the recipe needs to be changed appropriately.
4. Light cream I use the leftover cream when making the cake.
5. When rolling the bread dough, pinch the seal tightly.
