Ingredients: milk 100 ml, 3 eggs, 6 tablespoons of Odenburg whipped cream, 6 tablespoons of salt 1 teaspoon, 6 tablespoons of sugar, 3 cups of flour, and 3 teaspoons of French Yannai high-sugar and high-oil yeast.
Practice: 1. Put it into the bread machine in turn and knead the dough for the first time. After the first kneading, add 20 grams of butter and wait for the second kneading;
2. After kneading the dough for the second time, take out the bread bucket and turn off the power of the bread maker. Cover the bread barrel with plastic wrap, ferment at room temperature (about 18 degrees) for about 40 minutes, take out the dough, divide it into several pieces, put it on the chopping board, cover it with plastic wrap and wake it for about 15 minutes (or put it in the cold storage layer of the refrigerator and relax for half an hour, which will make it better and easier to set it);
3. Molding to the required shape, and performing secondary fermentation until the volume of the blank increases by about 2-2.5 times;
4. Preheat the oven 160 degrees for 5 minutes and add the fermented dough. If you bake it directly on the baking tray, bake it for about 15 minutes (if you like to eat light crust, you can also cover it with tin foil); If baked in toast box, 450g will take about 40 minutes.
Description: 1. When baking bread, you can brush the broken egg yolk liquid on the crust, and the crust will be very bright. But I don't like to brush, so I didn't write it in the prescription;
2. Baked bread, cooled and packed in fresh-keeping bags, so that the skin will be softer.
The crust of the bread made by this method will be very thin, and the bread will be very soft due to proper proofing.