Materials

Main ingredient: 200g of high gluten flour;

Supplementary ingredients: 30g of granulated sugar, 1/4 tsp of salt, 1 tsp of yeast, 100g of light cream, 40g of whipping cream, 1 egg yolk, 20g of unsalted butter

White Cream Bread

1

Combine everything except the butter and rub together. The picture shows a chef's machine kneading, and the portion is twice the size of the recipe.

2

Roll dough until smooth.

3

Knead until you can pull out a coarse film.

4

At this point you can add the softened butter and continue to knead.

5

Knead the dough until it is smooth and a film can be pulled out.

6

Place the dough in a bowl and cover with plastic wrap to rise.

7

The dough should be doubled in size when it is ready to be taken out and deflated.

8

Shape the dough in the same way as a 3-strand braid. After shaping, let the dough rise for a second time until it doubles in size, then brush with egg wash and sprinkle with puff pastry.

9

Preheat the oven to 180 degrees Celsius, put it in the middle of the oven and bake for about 20 minutes.