Light cream small buns, fragrant, soft, and stretchy, every bite full of creamy flavor!

100 grams of milk and 4 grams of yeast, mix together evenly, and let sit for 5 minutes to activate the yeast.

Yeast milk, 60 grams of fine sugar, 100 grams of fresh cream, 1 egg, first mix evenly. Then sift in 380 grams of bread flour, 20 grams of milk powder, and 3 grams of salt.

First mix at low speed, then stir at high speed until a coarse film forms.

Add 35 grams of unsalted butter softened at room temperature, and continue to stir until a thin film forms.

Take out the dough and knead it into a round shape.

Place it in a bowl and cover with plastic wrap, ferment until it doubles in size. Note: In summer, you can ferment at room temperature; in winter, find a warm place for fermentation.

After the dough has doubled in size, if you poke the center and it doesn't collapse or shrink back, it is properly fermented.

Take out the dough and release the air.

Divide the dough evenly into 16 portions.

Fold again, then shape into a round, and arrange on the baking tray.

Oven at 35°C, place a bowl of hot water, let it ferment until it is 1.5 times larger.

Take it out and brush a layer of egg wash on the surface.

Sprinkle a little almond slices for garnish.

Preheat the oven to 170℃ and bake for about 20 minutes. Note: After the surface is colored, place a sheet of aluminum foil on top to prevent it from burning.

After baking, take it out and let it cool, then store at room temperature in a sealed container for 2-3 days.

Cream small buns, done O(∩_∩)O

Fragrant, soft, and stringy, each bite is full of milky flavor!

Plump and crowded on a baking tray, very comforting.

Made it myself without additives, and half of it was gone as soon as it came out of the oven.