Accessories: strawberry, mango, cheese sauce, 2g salt, 5ml yeast, 90g water.
Method for making netted bread with cream and fruit
1. Put all the ingredients in the toaster.
2. Knead the dough until the film (glove film) can be pulled out.
3. Normal temperature fermentation is 2.5 times larger.
4. Vent the fermented dough, divide it into 6 parts, knead it into small round dough, and relax for 15 minutes.
5. Take a dough and roll it into an oval shape with a rolling pin.
6. Roll up the ellipse from top to bottom.
7. When rolling, the sides are slightly retracted, rolled into an olive shape, and there is a thin drum between the two ends.
8. After rolling, tighten it, put it in a baking tray covered with tin foil or tarpaulin, and conduct secondary fermentation until the dough doubles.
9. Brush a layer of whole egg liquid on the surface, put the cheese sauce into the piping bag, cut a hole in the piping bag and squeeze out the mesh on the dough.
10, preheat the oven, bake the middle layer 175 15 minutes until the surface is golden. Cut the bread after baking and cooling vertically in the middle (don't cut off the bottom).
1 1. Beat some whipped cream and squeeze it into the middle cut with a paper bag.
12. Sprinkle diced strawberries and mangoes on the cream.