Ingredients: Dough ingredients, 160g high-gluten flour, 40g low-gluten flour, 75g water, 25g whole egg liquid, 27g light cream, 27g sugar, 2g salt, 2 yeast grams, 18 grams of butter, cream filling ingredients, 80 grams of whipping cream, fine sugar (15 grams of powdered sugar)

Surface decoration materials

How to make sugar cream bread

Except butter, put all the "dough ingredients" into the bread machine in order, put the liquid first, and then the flour. Dig a hole in the flour and bury the yeast. Start the bread machine's dough mixing program. After 20 minutes, add in the small pieces you have cut in advance. Soften the butter and continue kneading it until it is complete.

Of course, it will be better if you use a chef's machine to knead the dough. (The glove film in the picture is from my chef's machine. Knead the dough, 200 grams of flour, 12 minutes)

Take out the dough, knead it into a ball, cover it with plastic wrap and ferment at room temperature until it rises to 1.5 to 2 times in size. Dip your fingers in flour and punch the dough into a ball. Shrink, fermentation is completed.

Take out the fermented dough, squeeze and deflate, divide into 6 equal parts, roll into balls, cover with plastic wrap and let rise at room temperature for 15 to 20 minutes.

Take it out. Roll a small dough into a wider oval.

Fold the two long sides of the oval in half, just make sure the two sides are close to each other.

Look at the picture carefully. p>

Use the middle seam as the axis, fold the two sides together, and pinch tightly! Pinch firmly!

Pinch tightly! Knead them well.

Put the kneading edge downwards.

After kneading them all, put them into the baking tray with space in between.

Place them in the oven. For the second fermentation, control the fermentation temperature between 35 and 38 degrees. Ferment until it is 1.5 times larger. Take out the milk and sprinkle it evenly with coarse sugar (you can also sprinkle with coconut milk or nothing at all, whichever you like) < /p>

Put it into the middle rack of the oven that is preheated to 180 degrees, heat up and down to 175 degrees, and bake for 18 minutes. Cover with tin foil when satisfied last time to prevent burning or excessive coloring.

When it comes out of the oven, take it out and let it cool in a drying net.

Wait for the bread to cool, then whip the light cream. The light cream should be refrigerated in advance, because the amount of light cream is small and it is difficult to whip. Use a small bowl. Just use a container (I use a ceramic milk cup). Remove one egg beater from the electric egg beater, leaving only one egg beater and the cream container.

If the room temperature is high, use the egg beater and the cream container. It is best to put it in the freezer for 5 to 10 minutes beforehand, and the whipping effect will be better.

I don’t need to go into detail about whipping the cream. Everyone knows how to whip it until it is ready for decorating. I forgot to take a photo.

If you don’t eat the baked bread at that time, save it for breakfast the next day. You can also whip the butter on the bread before eating.

Before whipping the butter. First, take the middle part of the bread and cut a groove. Use a small blade to make two cuts (a small Gillette blade will do). Remove the middle part and control the depth yourself, as long as it can accommodate the butter flower. Cut it from beginning to end. I cut the bread sticks and ate them at the same time. The sugar squeaked and tasted delicious.

After confirming that the bread is cool, put the whipped cream into a piping bag, use a piping nozzle of any shape you like, and pipe it into the cut of the bread, or directly pipe it into a long strip. No matter how crowded you are, it just depends on your mood?

Before the photo was taken, I couldn’t help but be tempted! I was struggling in my mind: Should I eat it? Eat, eat.

Is butter bread tempting? I think you must be greedy! What are you waiting for! Do it quickly.

1. Different flours absorb different amounts of water in different seasons. The amount of liquid in the recipe is my appropriate standard and is for reference only. Please control it yourself.

2. If the dough is a little sticky, you can use hand flour appropriately. It is recommended to knead the dough by machine to save time and effort.

3. Each oven has different temperaments. Please control the temperature and time yourself. My oven temperature is on the high side. The temperature of the first hair is 26 degrees, and the temperature of the second hair is 35 to 38 degrees.

4. The whipped cream in the dough ingredients can be replaced with milk, and the amount reduced by 8 grams. The light cream in the filling can also be replaced with custard sauce, other jams.

5. The sugar on the surface can be replaced with shredded coconut.

6. Adding low-gluten flour can make the buns softer. If not, all high-gluten flour can be used.

7. The baking pan can be of any shape and size, as long as it can be placed down.