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Fluffy Sheep Cream Bread
Ingredients:

135 grams Strong (bread) flour
15 grams Cake flour
2 to 3 grams Instant dry yeast
110 ml Milk
1 grams Salt
15 grams Sugar
10 grams Butter
280 grams or a bread dough that has finished first proofing
56 grams) (One serving
1 Cream filling
1 (as needed)) (Other filling
5 pieces Chocolate chips for eyes
1 Bread flour for finishing

Instruction:

Put all ingredients in a bowl except for the butter and mix. Then add butter and mix well. Bring the dough into lump and knead well. Let the dough rise for the first time using the proof of your oven (or on the lowest possible temperature) until doubled in size. Take out the dough and divide into 5 portions. Round the portions and let rest for 10 minutes. Roll the dough out into a circle using a rolling pin and cut a 1/3 size piece into each circle using a knife. The larger piece is for the body and smaller one is for the face, horns, and legs. For the body, place the cream and fold it to firmly seal the edges. Take the dough for the face, horns and legs, and cut it in half. Take one of the halves and cut it into three. Take the half piece and round it into an oval to form a head. Take one of the halves cut into three pieces and roll it out into a long stick-shape, then roll into a coil. Roll out other two pieces into ropes for the legs. Make four cuts on the curved part of the body. Cut legs into two pieces and stick them under the body as front and back legs. Stick the head piece of the dough to the body and place the coiled horn on top. Put the sheep on a baking tray and let rise for the second time using the proof mode of your oven for 30 - 40 minutes. After the rising is done, preheat the oven immediately. Cover the head using aluminum foil and sift strong flour over the body using a tea strainer. Make a hole in the face using cooking chopsticks and insert chocolate chip for the eye. Bake in a 170C oven for about 13 minutes. If they get too brown, cover lightly with aluminum foil. The cream filling is easier to stuff when it's on the firm side. I used. Another filling alternative is an orange custard cream.

Source: cookpad.com