Fresh Cream Braided Bread
A soft and fluffy braided bread enriched with the rich taste of fresh cream.
Story
This beautifully crafted braided bread is wonderfully soft and airy, enriched with the delicate sweetness of fresh cream. It is a delightful and comforting pastry that is perfect for a special weekend breakfast or an elegant afternoon snack.
Ingredients
High-gluten flour
200g
Whipping cream
100g
Milk
40g
Egg yolk
1
Cake flour
50g
Crispy crumbs
Appropriate amount
Unsalted butter
60g
Salt
1/4 tsp
white sugar
30g
yeast
3g
powdered sugar
30g
milk powder
5g
crisp crumbs
Instructions
1
Step 1
Pour the high-gluten flour, light cream, milk, egg yolk, salt, white sugar, and yeast into a large bowl. Mix evenly and knead until smooth. Add the softened butter and continue to knead until a thin film can be pulled.
2
Step 2
Place the dough in a large bowl, cover with plastic wrap, and let it proof at room temperature until doubled in size. Dip a finger into high-gluten flour and poke it into the dough; if it does not spring back or collapse, it is ready.
3
Step 3
Weigh the dough and divide it into 9 equal portions. Roll them into rounds, cover with plastic wrap, and let them rest for 15 minutes.
4
Step 4
Roll each dough portion separately into long strips.
5
Step 5
Take three dough strips, pinch one end together to seal, and braid them; do not braid too tightly.
6
Step 6
Make sure to pinch the ends tightly to seal, otherwise the braid will fall apart after the second proofing.
7
Step 7
Braid the dough pieces into three braids one by one, and place them into the baking pan.
8
Step 8
Place the baking pan into the oven, with a bowl of water underneath. Turn on the fermentation setting and let it proof until doubled in size (about 30 to 40 minutes).
9
Step 9
Take out the baking pan, preheat the oven to 180 degrees, and evenly brush a layer of whole egg wash over the braid;
10
Step 10
Sprinkle with crispy crumbs;
11
Step 11
Middle rack of the oven, top and bottom heat, 180 degrees, for 20 minutes;
12
Step 12
After taking it out of the oven, place it on a wire rack; when it cools to slightly warm, put it into a sealed bag for sealed storage. When ready to eat, bake in the oven at 110 degrees for 5 to 6 minutes.
