Due to the added moisture content, the bread is very soft and the milk is full of flavor, especially suitable for children or the elderly.
Put the ingredients other than butter together and knead them until the expansion stage. Add the butter to the butter and fully absorb it.
In a warm place, fermented to the original 2-2.5 times larger, the fingers lick the flour into the dough, the small holes do not rebound, the dough does not collapse, pull the fermented dough inside, and then exhaust the dough, as little as possible Add dry powder, otherwise it will affect the adhesion and cover with plastic wrap for 15 minutes.
The dough weighed about 800 g, the dough was divided into 16 equal portions, and 50 g of a dough was placed in a baking tray.
Place the temperature up to 1.5-2 times in a place where the temperature and humidity are appropriate. After waking up, brush the egg liquid on the surface (it should be light when brushing the egg liquid, otherwise the dough will collapse if it breaks, and if it touches, it will over-expose). Sprinkle with almond slices.
Preheat the oven at 180° for 5 minutes, put the baking tray into the second layer, adjust the fire to 175°, heat it to 160°, bake for 20-25 minutes, bake until ten minutes, and then add tin foil after satisfactory coloring. Different ovens have temperature differences, please adjust them yourself.
Open one, the brushing effect is good, very soft.
1. Everyone can also add raisins or stuffing during the production process. If you change the whipped cream into milk, you will reduce the amount. Otherwise, the dough will be too wet. The sugar can be increased or decreased according to your preference. I don't like too sweet. 2. Have a friend ask how to identify whether the bread is cooked. Before taking it out of the oven, use a steel spoon to press the side of the bread back. If the rebound proves cooked.