Main Ingredients

Bread flour 170g, cake flour 40g, yeast 2.5g, sugar 35g,

Salt 2g, milk 130g, butter 25g.

Accessories

100g whipping cream, 10g powdered sugar, 250g milk for Kashiwa sauce, 50g granulated sugar for Kashiwa sauce,

2 egg yolks for Kashiwa sauce, 25g cake flour for Kashiwa sauce.

White Cream Bread Step by Step

1, all the bread ingredients are ready

2, flour, milk, sugar, yeast into the pot

3, with chopsticks to mix well, no dry powder state, and then covered with plastic wrap molasses for 15 minutes

4, kneaded by hand into a dough, add the butter, and continue to knead the dough

5, to be able to gently pull out of the slightly transparent film can be

5, when you can gently pull out of this kind of

6. Round the dough, put it into a bowl, cover it with plastic wrap, and let it ferment in a warm, humid place

7. While the dough is fermenting, let's finish the ketchup: egg yolks, sugar, milk, and cake flour are ready

8. Add sugar and 120 grams of milk to the yolks and whisk to combine.

10, mix well, and then add the remaining 130 grams of milk

11, sieve, so that the melt is more delicate

12, cook over low heat until the melt becomes viscous, this is the Kashi Da Sauce, masked plastic wrap, into the refrigerator and keep it in reserve

13, the dough is the original two and a half times the size of the fingers dipped in flour, poke holes in the top of the dough, not to retract or collapse, the rise of the cake flour. When the dough is 2.5 times its original size, poke holes in the top of the dough with your fingers dipped in flour, and the dough will not shrink or collapse, then it will ferment successfully

14: Take the dough out and put it on a kneading mat, then weigh it after exhausting and divide it into 6 equal portions, and let it relax for 10 minutes

15: Take a piece of the dough and roll it into an oval shape

16: Roll it into an olive shape from the top to the bottom and pinch it tightly to close the lid

17: After rolling the 6 pieces of dough, put them on the non-stick baking sheet and let them rise for a second time

18: During the second fermentation, you can put the Kashiwagi sauce into a piping bag

19:

When the dough has doubled in size, preheat the oven to 170 degrees Celsius. Brush a layer of egg wash on the surface of the bread blanks, and then squeeze the Kashiwagi sauce evenly onto them

20: Place the bread blanks in the middle layer of the preheated oven at 170 degrees Celsius, up and down, for 20 minutes.

21: Remove from the oven and allow to cool on a wire rack

22: Take 100g of light cream that has been refrigerated for more than 10 hours and add 10g of powdered sugar to a bowl, then whip at low speed until it does not flow

23: Put the whipped cream into a piping bag with a laminating nozzle installed in the middle of the bag

24: Take a small loaf of bread and cut it in one slice lengthways without cutting it

25: Place the appropriate amount of bread on the top of the bag and place a few pieces of bread into the middle of the bag and then place a few pieces of bread on top of the bag.

25, will be appropriate amount of cream squeezed into it

26, good sweet

27, another one

Timing is good, you will not feel busy. You can knead the dough first, and then boil the ketchup during the basic fermentation;

Cover the ketchup with plastic wrap and store it in the refrigerator to use it up as soon as possible;

Squeeze in the whipped cream after the bread has cooled down to prevent the cream from melting in the heat;

Bread flour is high-gluten flour, while cake flour is low-gluten flour;

The baking time and temperature will depend on the oven you have. to adjust.