Another easy way to get soft fluffy bread with whipping cream. Although it is straight dough method it still remain soft the next day. Do try and you will love it!
Adapted from孟老师的 100 types bread cookbookIngredient:
150g bread flour
50g low protein flour
1/8 tsp salt
1/2 tsp yeast
25g whole egg
40ml whipping cream
1. Put all ingredients (A) into kneading bowl. Knead to form dough. Add butter and continue knead to form smooth and elastic dough. Cover and let it prove for 1 hour 15 minutes.
2. Transfer to working surface. Slightly knead to remove excess bubbles. Shape into round and leave to rest for 10 minutes.
3. Roll out into rectangle shape. Roll like swiss roll into log. Place into greased loaf pan. Leave to prove for 45 minutes.
4. Bake at 150C for 30 minutes. Remove from mould and cool on wire rack.