Tang Zhong material: following high-gluten flour 15g boiled water 75g bread material: following high-gluten flour 200g low-gluten flour 80g eggs 1 (about 50g) water 50g yeast 1 tsp sugar 2 tsp salt 1 tsp cream 20g cherry puree.

working methods

1

Making Tang Zhong: Add boiling water to flour, stir it into paste, and let it cool for later use.

2

Tang Zhong flour materials (except cream and cherry puree) are all mixed into balls. Add cream and knead until it doesn't stick to your hands. For the first time, let it stand and ferment to twice the size, divide it into appropriate sizes, wrap it with cherry puree, and let it stand and ferment to 1.5 times the size.

three

Preheat the oven 180℃, coat the bread with egg liquid, and bake it 15 minutes.

four

The bread is branded with cherry blossom patterns, which increases the texture of the whole bread.