Ingredients: 300g of high-gluten flour, 70g of whipped cream, coconut milk 120g, 20g of milk powder, 40g of sugar, milk 15g, egg 1 piece, 3g of yeast and 3g of salt.

Accessories: appropriate amount of butter

1, put all the ingredients into the chef's machine, turn on the first gear and start stirring, and the chef will automatically jump to the second gear.

2. When the dough is kneaded until a large piece of film can be pulled out, commonly known as glove film, it reaches the stage of complete expansion.

3. Round the dough. Cover with plastic wrap and ferment at room temperature in the current weather.

4. When the dough is 2-2.5 times 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 a long 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 final fermentation is completed.

10. Cover the mold.

1 1, preheating oven 180 degrees, middle and lower layers, fire up and down, and bake for 35 minutes.

12, brush a layer of butter while it is hot, and the bread is ready.

Extended data:

Matters needing attention in making bread

1, over-stirring: the dough is over-stirred, because the gluten has been interrupted, which makes it difficult to keep the gas in the bread during fermentation and gas production, and the bread volume becomes smaller. It is too wet and sticky when stirring, which makes it difficult to shape the dough. After the dough is rounded, it can't stand upright and spread around. Bread baked with this dough is also small in size, large in internal cavity, rough and grainy in texture and extremely poor in quality because it can't preserve air.

2. Factors affecting the stirring: the amount of moisture will affect the hardness of the dough. For example, less moisture will shorten the rolling time of the dough, and the flour particles will not be fully hydrated, which will make the gluten brittle. Soon after the expansion begins, it will easily break the gluten, and the gluten can no longer be fully expanded, so the quality of the bread made is poor.