Braided bread cream

This braided bread cream milk and light cream with all the rubbing system did not add a drop of water, the dough was very smooth glossy feel good. The first novel to the Bread pigtails and very very fun, pigtailed little hand hygiene, not those of the head and tail at almost baked bread braids scattered.

Braided bread cream

Dough material: high-gluten flour 200g caster sugar 30 grams, 2 grams of salt, 1 egg yolk, yeast, 3 g, 100 g light cream, milk, 40 grams unsalted butter 20 grams;

Crisp grain materials: powdered sugar 30 grams flour 50 grams of milk powder 5 grams unsalted butter 40 grams.

Practices:

1, after the oil law will extend to the dough stage.

2, put a warm place to 2-2.5 times the size of the basis of fermentation.

3, the dough into 6 equal portions, rounded cover with plastic wrap, relax for 15 minutes.

4, take a strip of dough shaping growth.

5, in order to do after three strip-shaped woven braids, head and tail to be clenched, into the oven in the final fermentation.

6, this time to do the crisp grain: milk the powdered sugar flour mixture and mix well after adding the butter (no butter to soften).

 

7, knead by hand a small granules.

8, fermented bread embryo after the last brush the whole surface of the egg, sprinkle with flaky particles.

9, into the preheated oven for a good 180 degrees bake about 20 minutes to the middle.

Tips:

1, the different water absorption of flour, dough, do not add all the milk off, a little to make adjustments to stay around 10g.

2, each oven temperature are different, slightly adjusted, where appropriate, promptly after the color foil stamped.

3, the prescription of the crisp particles in large quantities, the amount of this bread will only use a little 1 / 10, the remaining plastic bags in cold storage equipment.