Egyptian Cream Bread
High-gluten flour 200 grams | Whole egg liquid 70 grams |
Ice milk 80g | Dry yeast 2 grams |
Fine sugar 20 grams | Salt 2g |
Unsalted butter 20 grams | Surface decoration: butter 20 grams |
Coarse granulated sugar Appropriate amount |
Step 1
Knead out the glove film using the salt and oil method, roll it into a round shape and ferment until it is 1.5 times larger.Step 2
Press and deflate the fermented dough, divide it into 6 portions, roll into balls and rest for 15 minutes.Step 3
Take out the relaxed dough and roll it into a round shape. Place it in a baking pan for secondary fermentation until it is 1.5 times in size.Step 4
Decorate the fermented dough with diced butter, brush the surface with egg wash, sprinkle with sugar, and preheat the oven to 180 degrees for 18 minutesStep 5
Let cool and eatStep 6
Crispy on the outside and soft on the inside, very deliciousStep 7
Rich butter aromaStep 8
Finished product pictureStep 9
Finished product picture Egyptian Cream Bread Recipes