是我做過最柔軟的麵包❗淡奶油太好用了😭

是我做過最柔軟的麵包❗淡奶油太絕了😭|||加了淡奶油口感上更香更柔軟，而且密封保存好放三天都軟乎乎噠‼️

💛食材💛

高筋麵粉350克

淡奶油150克

牛奶85克

雞蛋50克

細砂糖35克

鹽3.5克

耐高糖酵母3.5克

黃油20克

💛做法💛

1⃣️除黃油、酵母、鹽以外食材揉至無乾粉後冷藏1小時~12小時之間（水合法，可以有效控溫）

2⃣️取出水合後的麵糰加入酵母打至厚膜，再加入軟化的黃油和鹽打至手套膜

3⃣️整理光滑後，蓋上保鮮膜發酵至兩倍大

4⃣️麵糰分割成40 克16個劑子，按壓排氣拍扁收口捏緊滾圓依次放入烤盤中，烤箱發酵模式 33度45分鐘（烤箱裡放一碗70度溫水）

5⃣️發酵好的麵糰取出表面刷一層全蛋液，再撒少許

🌈快快安排起來吧！

This is the softest bread I have ever made❗The whipped cream is amazing😭|||The whipped cream makes it more fragrant and softer, and it will stay soft for three days if it is sealed and stored‼ ️

💛Ingredients💛

350g high-gluten flour

150g whipped cream

85g milk

50g eggs

35g fine sugar

3.5g salt

3.5g high-sugar tolerant yeast

20g butter

💛Method💛

1⃣️Except for butter, yeast, and salt, knead until there is no dry powder and refrigerate for 1 hour to 12 hours (hydration method can effectively control temperature)

2⃣️Take out the hydrated dough and add yeast to beat until it is thick, then add softened butter and salt to beat until it is glove-like

3⃣️After smoothing, cover with plastic wrap and ferment until it is twice as large

4⃣️Divide the dough into 16 pieces of 40 grams, press to exhaust, flatten, close the mouth, pinch and roll into a round shape, and place them in the baking tray one by one, and put them in the oven fermentation mode 33 degrees for 45 minutes (put a bowl of 70 degrees warm water in the oven)

5⃣️Take out the fermented dough, brush a layer of egg liquid on the surface, and sprinkle a little

🌈Hurry up and arrange it!