Old Fashioned Cream Bread [Soup Seeds] Catherine High Gluten Flour 15 g Water 75 g [Main Dough] 76 g Soup: 200 g Catherine High Gluten Flour 200 g Salt 2 g Sugar 23 g Milk 56 g Whole Egg Liquid 30

Old fashioned brioche bread

【Soup seeds】

Catherine High Gluten Powder 15 g

Water 75 g

【Main dough】

76 g of soup seeds

Catherine High Gluten Powder 200 g

2 g salt

Sugar 23 g

Milk 56 g

30g whole egg wash

Yeast 2 g

Softened butter 19 g

【Practice】

1⃣️ Making soup seeds:

Put the ingredients of the soup seeds into the pot, stir well with a manual whisk, heat over low heat and stir continuously with a spatula until it becomes a paste, let cool at room temperature and refrigerate for 6 hours before use

2⃣️ Noodles:

Put all the main dough ingredients except butter in the cooking machine and turn on 4 for 2 minutes, then 7 for 2 minutes, put in the softened butter, turn on 4 for 2 minutes, and then 7 for 4 minutes

3⃣️ Put the dough in the oven to ferment for 1 hour, at a temperature of 35, and ferment until twice as large

4⃣️Divide the fermented dough into six portions, pat flat and vent, round and cover with plastic wrap and let rise for 20 minutes

5⃣️ Roll out the dough into a beef tongue shape, turn over, press the bottom thinly, roll it up, and knead it into an olive shape with two thin ends in the middle

6⃣️ Carry out secondary fermentation, time 1 hour, temperature 35, fermentation to twice as large

7⃣️ Brush the surface with whole egg liquid

8⃣️ Put into the middle layer of the oven Heat 170 Lower heat 175 Bake for about 25 minutes

【Decoration】

1⃣️ 180g light cream with 15g white sugar beaten and framed bag

2⃣️ Let the bread cool and cut in the middle

3⃣️ Squeeze the cream and smooth with a spatula