Chiffon Cream Bread

High-gluten flour 250g	Salt 3 grams
Yeast 5 grams	Egg liquid 50 grams
Butter 25 grams	Fine sugar 25 grams
Pure milk 140g	Milk powder 15 grams
Chiffon Sauce	Butter 20 grams
Milk 30g	Low gluten flour 30g
White sugar 20 grams	Cream
Light cream 100g	sugar 15 grams

How to make chuff cream bread

Step 1

Mix the ingredients except butter into a ball

Step 2

Add butter and continue kneading until the glove film becomes filmy

Step 3

Fermented to double size

Step 4

Take out the dough and knead it to remove the air Divide into 6 doses

Step 5

Roll into ox tongue shape Roll it into an olive shape

Step 6

It’s best if the olive-shaped roll looks better (I’m a bit casual~) The shape is ready for secondary fermentation.

Step 7

At this time, start making the chevre sauce: mix butter, milk, sugar, etc. together into a paste

Step 8

Put the Chiffon Sauce into a piping bag and set aside

Step 9

After the second fermentation, it is plump (I will have to change to a larger baking pan next time, as it will be a bit crowded after fermentation)

Step 10

Brush with egg wash

Step 11

Squeeze on the prepared Chiffon Sauce

Step 12

Bake in the oven at 180 degrees for 18 minutes

Step 13

Whipping cream: Beat 100 grams of whipping cream and 15 grams of powdered sugar together until not flowing.

Step 14

After the bread has cooled, (take it out and cool it, cut it lengthwise without cutting it)

Step 15

Pour on whipped cream

Step 16

Soft bread, smooth butter

Step 17

Next time, make sure to use a large baking pan for the bread. This way the bread will not stick together and the bread will look better.

Step 18

Come and follow along to make the bread brain Cheif butter bread cooking tips