Ingredients:

200g of high-gluten flour, 30g of granulated sugar, 1/4 tsp of salt, one egg yolk (15-18g), 3g of yeast, 100g of light cream, 40g of whipped milk, 20g of butter, 40g of raisins.

Baking: 175 degrees Celsius, about 20 minutes in the middle layer.

Practice:

1. Put the ingredients except butter and raisins into the bucket of the bread machine in the order of liquid first and then solid, don't let the salt and sugar touch each other. After kneading the dough once in the bread machine, add the butter and perform the dough function once, and knead it to the extended stage.

2. After kneading, remove the dough and knead the soaked raisins into the dough.

3, put the kneaded dough into the basin in a warm place for basic fermentation, about 1 hour and a half, try to specific warm conditions.

4: Let the dough rise until it doubles in size, then press the dough into the bowl with a thin layer of dough on your finger without shrinking.

5: Divide the dough into 6 equal portions, roll out the dough, and cover with plastic wrap to rest for 15 minutes.

6: Take a piece of the loosened dough and shape it into a strip about 28 cm long.

7: Follow the braiding method, and braid the dough, not too tightly, but in a natural way. But the head and tail should be glued tightly.

8: Place on a baking sheet and let rise for about 30 minutes. I used the method of putting it in the oven and adding a bowl of hot water.

9: After fermentation, brush the tops with egg wash, sprinkle with crispy bits, and place in a preheated 175 degree oven for about 20 minutes.

Light Cream Ice Cream

Practice

1, do whipped egg yolks. First, separate the eggs into whites and yolks, saving the whites for cooking. Egg yolks in a large bowl, add sugar, with a hand whisk in one direction, it takes 30 minutes, stirring in the egg yolks become more and more thick like a batter;

2, add milk. Buy boxed milk can be stored at room temperature can be added directly to the whipped egg yolks, remember to pour slowly, while pouring while stirring, this time the yolk paste becomes very thin, do not worry;

3, heating. Pour the yolk paste into the milk pot, low heat heating, while heating and stirring, must not be wide open, the pot can turn off the fire bubble;

4, cooling. Cooked yolk paste as soon as possible to cool down, can be immersed in cold water, of course, there is ice water better, remember to remember to stir while cooling, so that it is said that the surface of the yolk paste will not be crusted;

5, freezing. Prepare an ice cream bowl, you can put the empty bowl in the freezer beforehand, pour the yolk paste into this empty bowl, covered with plastic wrap, into the freezer;

6, and then stir, this step is also omitted by some users. I was in the freezer for 2 hours when I took out the ice cream, this time the ice cream is not completely thawed, some of the runny, with a whisk and then stirred, and then put into the freezer for 2 hours;

7, tasting. When you take it out of the freezer again, it's a perfect bowl of plain ice cream. Use an ice cream scoop to scoop a spoonful into a small bowl and make sure you eat it and never buy ice cream again this summer.

Light Cream Cheese Bread Directions:

300g of high flour, 50g of cheese powder, 3g of salt, 3g of yeast, 60g of light cream, 180g of milk.

1, prepare the ingredients, mix all the ingredients well, knead into a smooth can pull out the film of the dough. The dough should rise to 2 times its original size;

2. Press the dough to flatten out and roll for 15 minutes, then flatten and roll out 1cm thick into a rectangle;

3. Roll the dough horizontally and place it into a toast mold for the second fermentation;

4. When the dough has risen to 2 times its original size, make a cut in the middle of the dough to vent it out;

5. Pre-heat the oven to 190 degrees Celsius, and then place it in the upper and lower heaters and bake for 35-40 minutes;

6.

6. When the time is up, take out the mold and let it cool.