How to bake bread?

Bread is actually similar, such as the practice of iced bread:

Ingredients: 250g of high gluten flour, 50g of low gluten flour, 20g of milk powder, egg 1 piece, 4g of yeast, 2g of salt, 0/60g of milk/kloc-0, 40g of butter, 250g of whipped cream, 300g of Wangzi milk, 40g of sugar, 400g of taro and vanilla pod/kl.

1. Add high-gluten flour, low-gluten flour, milk powder, eggs, yeast, sugar, salt and milk into the flour barrel.

2. Beat in the dough bucket from low speed to high speed until the thick film can be pulled out, and then add butter to continue beating.

3. Pat for about five minutes until the glove film can be pulled out.

4. Cover with plastic wrap to prevent air drying, ferment to twice the size, and the pressed surface will not rebound or retract.

5. Peel the taro and cut it into small pieces. Pour the whipped cream, Wang Zi milk, milk powder, sugar and freshly cut taro into the pot and cook thoroughly with low heat.

6. Put it in a blender and beat it into a very delicate paste. Let it cool for later use.

7. Ferment the dough to twice the size, divide it into 12 equal parts, and continue the secondary fermentation. Ferment to the size of 1.5 times, and bake for 20 minutes at 160.

8. Pour the refrigerated taro stuffing into the piping bag and squeeze it into the bread. It tastes better after being frozen in the refrigerator.