Whipped bread without kneading

Ingredients

♥Breadbase:

Glutenflour 260 g

1egg➕milk 195 g

Sugar(forbreadbase) 25 g

Yeast 3 g

Salt 2 g

Butter 20 g

♥Garnishcreampart:

Whippingcream 150 g

Castersugar(forwhippingcream) 15 g

Moisture-proofpowderedsugar(optional)

Milk, eggs, and sugar in a container and mix well.
Add flour, salt and yeast powder and stir until there is no dry powder.
Add in the softened butter
Stir until the dough has absorbed all the butter, seal and refrigerate for 20 minutes to hydrate.
After 20 minutes, the dough is stretched and folded three times, sealed again and refrigerated for 20 minutes to hydrate.
After two hydrations, the dough has come out of the film.
Move the dough to the mat and knead well
Divide evenly into six portions and let stand for half an hour.
Small dough beats to exhaust
Arrange into an olive shape
Put the bread crust into the oven, put a bowl of hot water at the bottom, and let rise until it is 1.5 times larger.
Brush the surface of the bread crust with a layer of egg wash, preheat the oven at 175Â°, and bake for 16 minutes.
â™¥ The time temperature is adjusted according to the individual oven.
Place the baked bread at room temperature, cut in the middle, and do not cut off.
Whip with whipped cream
Put the whipped cream into a piping bag, squeeze it into the slit of the bread, fill it and smooth it out.
The surface is sprinkled with moisture-proof sugar powder to decorate ~
fragrant and fragrant~