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1
Put the other ingredients except butter into the mixing barrel of the chef's machine. -
2
2. Beat until a rough film appears, add butter, beat until an unbreakable film can be pulled out, and perform basic fermentation. The time is about 40 minutes. I put it directly in the refrigerator. Refrigerated fermentation (refrigerated fermentation is not recommended for toast). -
3
After basic fermentation, divide the dough into 60-80 grams, warm it up for 15 minutes, and roll into balls. -
4
Put the small dough into the Midea moisturizing oven at a temperature of 32 degrees for 40 minutes. -
5
5. Add 20 ml of water to the top of the oven to make steam to provide sufficient humidity for the second oven. Midea's PT2011W moisturizing oven was jointly developed with Wang Sen Celebrity Chef Center. When it comes to making bread, it’s a magical tool. You can replenish water at any time outside the box, and the European bag can make steam at your fingertips! -
6
After 2 rises, preheat the oven to 165 degrees, middle rack, and bake for 18-22 minutes. Adjust the time as appropriate according to the coloring. -
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7. After taking it out of the oven, let it cool naturally. Brush a little honey on the surface of the bread, add some grated coconut, or milk powder. -
8
Add white sugar to mascarpone and beat with a whisk until fluffy. Add whipped cream in batches. Throw the bread dough out from the middle. Squeeze the Italian cream into the bread and spread it. Just a flat surface.