Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, white bread rolls of happiness using fresh cream. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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White Bread Rolls of Happiness Using Fresh Cream is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. White Bread Rolls of Happiness Using Fresh Cream is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook white bread rolls of happiness using fresh cream using 9 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make White Bread Rolls of Happiness Using Fresh Cream:
- Make ready 180 grams ☆Bread (strong) flour
- Make ready 20 grams ☆Cake flour
- Make ready 10 grams ☆Panettone bread yeast starter powder
- Make ready 3 grams ☆Salt
- Get 30 grams Starch based sweet syrup (sugar syrup)
- Get 60 to 65 grams Water (a bit warmer than body temperature)
- Get 40 grams Heavy Cream
- Prepare 30 grams Milk
- Get 10 grams Shortening
Roll the disc up tightly into a batard, roll from either end so that the centre is fatter, pinch the seam tightly to seal and then use your I love fresh bread a little too much K x #recipeoftheweek. Yes I've thrown away loads of cream, but I hate to do so! Making bread with it is a much better idea 🙂 x. I make some of the best white bread I have ever had and I use KA white bread flour.
Steps to make White Bread Rolls of Happiness Using Fresh Cream:
- Combine the ☆ floury ingredients together and mix well. Warm the water up so it's a bit warmer than body temperature, and add the syrup to dissolve. Add the cream and milk and mix well.
- Note: Adjust the amount of water from between 60 to 65 g, depending on the flour used, the humidity, etc.
- Add the liquid mixture from step 1 to the ☆ flour ingredients. Mix until it's no longer floury, then start kneading. You can do this in a bread machine, a mixer, or by hand.
- When the dough has been kneaded enough to form a gluten film (the dough can be stretched out to a thin film), divide it into 8 to 10 pieces with a pastry scraper or similar. Return the dough pieces to the mixer, add the shortening and knead it in.
- When the dough has formed a good stretchy gluten film, the kneading is done. Round it off so that the surface is smooth and taut, put into a bowl, cover with plastic wrap and leave to rise (1st rising).
- It should be OK to let it rise in the bread machine too. I used my oven's bread-rising setting at 30 to 40°C, and let it rise for 60 to 80 minutes. It will increase to 2.5 its original volume.
- Divide the risen dough into 7 portions. Round out each portion with a taut, smooth surface. Cover with a tightly wrung out moistened kitchen towel or plastic wrap, and leave to rest for 15 minutes.
- After the dough has rested, deflate it completely, and round it off again with a smooth, taut surface. Pinch the seams securely closed. Put the dough on a baking sheet lined with kitchen parchment paper.
- Dust with bread flour (not listed in ingredients) using a tea strainer. Press down in the middle of each dough ball with floured chopsticks to make a dent. Press down firmly until the dough is almost cut in half.
- Let the dough rise again using the oven's bread-rising setting, 40 minutes or so at 30 to 40°C, until they have doubled in bulk. Start preheating the oven to 180°C.
- I keep the rolls covered with a tightly wrung out moistened kitchen towel even while they are waiting for the oven to heat up.
- When the oven has finished preheating, lower the temperature to 160°C and bake the rolls for 10 minutes, then lower to 150°C and bake for another 5 minutes, for a total of 15 minutes. Watch it as it bakes, and if it looks like the tops are changing color, cover immediately with foil.
- The baking time and temperature may differ depending on your own oven, so please watch it as it bakes, and adjust. This produces the best, feather-light white bread! It is sooo good when freshly baked!
Making bread with it is a much better idea 🙂 x. I make some of the best white bread I have ever had and I use KA white bread flour. However I am hearing more and more of the wicked ways of white bread and I am not sure if they are I could hardly believe the weigh scale because I'm still eating cheddar cheese and cream cheese spreads. When the rolls have expanded, dust them with the rice flour and transfer them to the oven. Using a water roux–a paste of hot water and flour that rests overnight–helps this white yeast-risen I will be experimenting with this recipe, using different flours/yeasts, and will report here with the I actually think, though, that the fresh roux bread rose a little higher.
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