Every time I open a liter of whipped cream, I always worry that the time will be broken. The bread and whipping cream are perfect, and the finished product is super delicious, especially soft. One fermentation is really fast, and office workers can save a lot of time. And the taste is not worse than the secondary fermentation.
Knead all the ingredients except butter into a smooth dough and add a small piece of butter to the expansion stage. (If the time is sufficient, you can ferment twice, and ferment twice to double)
Divide the dough into 16 equal rounds and place in the baking tray. Ferment twice to double in warm and humid place (if the oven has no fermentation function, you can put a cup of hot water in the oven to ferment, water and then change).
Apply a thin layer of egg to the surface and sprinkle with almond slices. Put in a preheated oven, 175 degrees for about 20 minutes, and color the tin foil with satisfaction.
Come out, every little bread is full and very attractive!
A small bread that can be brushed, soft and delicious.
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After the bread is baked, it will be sealed and stored when there is still room temperature. Do not put it in the refrigerator. After refrigerating, it will accelerate the aging of the starch, and the taste will become hard and rough. The unfinished bread can be stored frozen. It is softened in the oven for 5 minutes before being eaten. The bread is just baked.