Cream bread

First, knead the dough. Put the high-gluten flour, fine granulated sugar, high-sugar-tolerant yeast, salt, and other dry ingredients into the dough mixing bowl and mix evenly.

Then add the wet ingredients such as light cream, milk, and beaten eggs. The recipe shared today does not contain butter, so you can put all the ingredients into a stand mixer and knead the dough in one go. First mix at low speed, then switch to high speed to knead the dough.

Knead the dough until it is smooth and delicate, capable of stretching into a thin, translucent, and elastic 'glove membrane' that does not break easily.

Shape the dough into a ball, cover the surface with plastic wrap, and let it rest for 20 minutes. Divide it into 24 equal portions.

Roll each piece of dough into a ball (keep the dough covered with plastic wrap throughout the process to prevent it from drying out and losing moisture).

Take a portion of dough, press it lightly, roll it out from the middle upwards and downwards respectively, shaping it into a long tongue-like form, flip it over, thin out the bottom edge, and shape it into a rectangle.

Roll from top to bottom, and release downward when closing.

Arrange them in the order they were rolled and let them rest for 10 minutes.

Take the first piece of dough, place it vertically, roll it out from the middle upward and downward respectively, flip it over, thin the bottom edge, and roll it up from top to bottom.

Place the closing end facing down.

All 24 bread dough pieces have been rolled out, evenly placed into a square baking pan with a side length of 28 centimeters, and left to ferment.

Fermentation box temperature is 37 degrees, humidity 75%, ferment until the pan is full, lightly press the surface, it slowly rebounds, and brush a layer of milk on the surface.

Today is single-layer baking, so the oven is set to the conventional mode, preheating with both top and bottom heat at 170 degrees. Equipment: Petrus K85Pro convection oven all-in-one machine (80-liter large capacity, suitable for home or private baking).

Middle layer, bake for 20 minutes, cover with aluminum foil halfway through if the top is browning too quickly.

Take the baking tray out of the oven with a shake, remove the mold, and place it on a wire rack to cool. The cooling time should not be too long. When there is residual heat inside, put it in sealed packaging. Freeze any leftovers. Reheat in the microwave for 10 seconds after returning to room temperature to restore a soft texture.

Soft and fibrous, with a rich milky aroma.

Rectangular dinner rolls can also be made into mini hamburger buns, with lettuce and ham in the middle, a breakfast essential.