Chiffon bread
| Milk 100g | Light cream 45g |
| Eggs 1 | White sugar 30g |
| Condensed milk 10g | High powder 250g |
| Milk powder 10g | Yeast 3g |
| Butter 20g | Salt 3g |
| Butter (Chiff Sauce) 15g | Powdered sugar (chiff sauce) 10g |
| Low flour (chiff sauce) 18g | Milk (chiff sauce) 12g |
| Whole egg liquid (brush the surface) A little |
Step 1
Pour all the ingredients for the bread body into the bread barrel except butter and salt, and knead the dough in the bread machine for 15 minutes.
Step 2
Add 20g of room temperature softened butter + 3g of salt.Continue kneading for 30 minutes
Step 3
The dough is still placed in the bread barrel, and the bread machine ferments for a program
Step 4
After taking out the dough and deflating it, divide it into 30 portions and roll them into balls. Cover with plastic wrap and let rest for 15 minutes.
Step 5
After the relaxation, the dough is rounded again, and every 5 small pieces of dough are placed into a 4-inch cake mold lined with oiled paper.
Step 6
Ferment in the oven until it is 1.5 times the original volume (leave the oven unplugged and put a cup of boiling water in it)
Step 7
15g butter softened at room temperature + 10g powdered sugar, press and mix well with a silicone knife
Step 8
Then pour in 18g cake flour + 12g milk, mix well and put it into a piping bag
Step 9
After fermentation, brush the surface with a layer of whole egg liquid
Step 10
Then squeeze the chevre sauce into the gaps between the bread, bake in the oven with upper and lower heat, middle and lower layers, 180°, for 20 minutes. Cover with tin foil when baking for 10 minutes.
Step 11
Chiffon bread Cheif bread cooking tips
