This is a super cute mini loaf of bread that is perfect for one person.It has a slightly sweet and soft taste with plenty of fresh cream.
Ingredients
- Strong flour 200g
- Sugar 20g
- Salt 4g
- Dry yeast 2g
- Fresh cream 40g
- Water 105g
- Unsalted butter (for dough) 20g
- Eggwash appropriate amount
- Unsalted butter (cut into 5mm x 2cm pieces) about 20g
Instructions
- Cut the butter to be placed on top into 5mm cubes and chill in the refrigerator.
- Air-bake the bread mold.Bake at 250℃ for 1 hour and leave until cool.
- Bake for another 60 minutes at 250℃ for the second time, then leave it as is until it cools down.Repeat the same process for the third time, bake at 250℃ for 30 minutes, and leave until cool.Since no spray oil is applied during baking, the molds can be used forever.
- Place flour to Water in a home bakery or kneader and knead for about 10 minutes.
- Add unsalted butter that has been brought to room temperature and knead for 10 minutes.
- Place into a bowl, cover with plastic wrap, and let rise at room temperature for about 50 minutes.
- After fermentation, it is OK if it has expanded to about twice its size.
- Let off the gas, divide into 12 pieces, lightly roll into balls, and take 15 minutes of bench time.
- Roll again, seam side down, and place 3 pieces each in a mold coated with spray oil.
- Ferment at 35℃ for about 50 minutes until it reaches the same height as the mold.
- Brush with eggwash and place a coupe on top using a coupe knife.
- Spread the reserved butter on top.
- Place in an oven preheated to 180℃ and bake at 180℃ for about 13 to 15 minutes.
