I think the whipped cream in the bread can make the bread silky and soft, but it has no greasy feeling. As if it is the best match with bread, the most important ingredient like our common Hokkaido toast is whipping cream.
The bread material is mixed and kneaded until the expansion stage. For details, please refer to the >>
The fermented dough is vented and divided into 12 average sized doses as shown in the figure. Wake up for 20 minutes
Arrange the small dough neatly into the square baking tray, and there is a proper amount of space between the dough and the dough.
Place in a warm, humid place for secondary fermentation, approximately 40-60 minutes
The fermented dough is twice as big as before, as shown in the picture.
Brush the egg on the surface, sprinkle with almond slices
The oven is preheated to 180 degrees and fired for 15-20 minutes.