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How to make whipped cream better than four seasons?
The practice of cream must be auspicious

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1

Pour 80 ml of water, 60 g of yolk and 60 g of cream into the toaster.

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2

Pour 50g sugar into any corner of the bread machine.

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three

Pour half a spoonful of salt in the other corner.

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four

Add 300 grams of high-gluten flour and 20 grams of milk powder (be careful not to encounter sugar and salt, otherwise it will affect the fermentation effect).

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five

Put 5g yeast on it, and then cover the yeast with flour.

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six

Stir it a little with chopsticks to prevent the dry powder from splashing when the machine starts.

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seven

Start the dough mixing program of the machine, mix the dough for 15 minutes, and then stop the machine for the next operation.

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eight

Select the standard bread program of the machine, light burn and color, weighing 900g g. The whole process takes 3: 15 minutes, and the machine defaults. Start the machine and start working.

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nine

The kneading time of the standard bread program defaults to 30 minutes. When the kneading time reaches 15 minutes, stop the machine to check the dough, and the film can be pulled out.

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10

At this time, add 50 grams of butter softened at room temperature, and start the machine to continue kneading.

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1 1

Continue kneading dough for 15 minutes, and the whole kneading stage is over. With the additional kneading time of 15 minutes, the total kneading time is 45 minutes. After checking the dough, the glove mold can be easily pulled out.

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12

The surface of the kneaded dough is smooth, delicate and non-sticky. Cover the machine and carry out the first stage fermentation. At this time, the machine shows 2:45.

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13

When the dough is fermented to 1: 49- 1: 48 minutes, the machine will have a stirring and exhausting process of 1 minute. At this time, you can stop the machine and set the dough (if you want to be lazy and not set it, just leave it alone and let the bread machine bake it again).

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14

After mixing, take out the dough, divide it into 4 equal parts, and relax slightly for about 5 minutes.

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15

Roll the dough into an oval shape.

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16

Fold left and right

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17

Roll it up, and the four rolls should be as uniform in size and tightness as possible, so that it won't be different in height.

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18

Take out the stirring rod in the bread machine barrel, put the blank into the bread machine barrel, cover it, end the pause, continue to work, and carry out secondary fermentation.

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19

After the second fermentation, the dough has risen to about 8 minutes, and the surface is brushed with egg white.

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20

Sprinkle some coarse sugar, cover and bake for the last time.

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Bake for about 20 minutes, and the dough will pop out.

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22

After baking, the machine will beep, put on heat-proof gloves, take out the bread, cool it thoroughly on the grill, and put it in a fresh-keeping bag for preservation.