Ingredients: 300g high gluten flour, 70g whipped cream, coconut milk 120g, milk powder 20g, sugar 40g, milk 15g, egg 1, yeast 3g and salt 3g.
Accessories: appropriate amount of butter,
1. Mix all the ingredients and put them in the chef's machine. Open the first gear and start mixing, and the chef will automatically jump to the second gear.
2. When the dough is kneaded enough to pull out a large piece of film, commonly known as glove film, it reaches the stage of complete expansion.
3. Knead the dough round. Cover with plastic wrap and ferment at room temperature in the current weather.
When the dough is 2-2.5 times of the original dough, the first round is finished.
5. Take out the dough and knead it on the chopping board to exhaust the gas in the dough. Divide into three parts on average, and relax after kneading 15 minutes.
6. Proofread the dough and roll it into dough.
7. Roll up from top to bottom.
8. Put the rolled dough into the mold with the edge facing down. Cover with plastic wrap for secondary fermentation.
9. When it is nine minutes full, the fermentation is finally completed.
10. Cover the mold.
1 1, oven preheating 180 degrees, lower and middle layers, baking for 35 minutes.
12. Brush a layer of butter while it is hot, and the bread is ready.