The soft French bread in the supermarket has deceived me for years! The ones I make myself are 10 times more fragrant and soft enough to be pulled into strings!

Under the golden crispy crust, there is a super stretchable bread texture. When you pull it apart slightly, the natural wheat and milk aroma rushes straight to your head. If I can't bear it for 3 seconds, I will lose~

There is no such concept as French bread in traditional French bread.

French soft bread

Production time:55min

Cooking Utensils：oven

Cooking Ingredients：

• Medium dough:
  

1. 170g high-gluten flour

2. 10g granulated sugar

3. 2g yeast

4. 110g milk

• Dough:

1. 70g low-gluten flour

2. 20g egg liquid

3. 20g milk powder

4. 20g fine sugar

5. 40g light cream

6. 2g salt

7. 20g softened butter

• Mexican Sauce:

1. Butter 30g

2. Egg liquid 30g

3. Powdered sugar 30g

4. Cake flour 30g

Production process:

Step 1:

Let's make the starter first: Pour 170g high-gluten flour, 10g fine sugar, 2g yeast, and 110g milk into a bowl, mix, knead into a ball, cover with plastic wrap, and ferment at room temperature for 1-2 hours until it doubles in size.

Step 2:

Next, make the dough: Pour 70g low-gluten flour, 20g egg liquid, 20g milk powder, 20g fine sugar, 40g light cream, and 2g salt into a bowl and mix well.

Step 3：

After the fermentation is complete, add the dough to the fermented medium, mix well, and move to the table.

Add 20g softened butter and knead until the butter is absorbed and the whole mass is smooth. No film is needed.

Step 4:

Divide the kneaded dough into 12 portions (about 40g each), round them up, cover with a wet towel and let stand for 15 minutes

After the resting, roll the dough into a rectangle with the seam facing upwards, fold the two sides inwards, roll it up from bottom to top, put it in a paper holder, and put it into the mold. Cover with plastic wrap and a wet towel and ferment at 35℃ for 30-40 minutes.

Step 5:

While the sauce is fermenting, make the Mexican sauce: put 30g softened butter and 30g powdered sugar in a bowl, beat until smooth, then add 30g egg liquid in batches until all is added.

Add 30g low-gluten flour and mix evenly. Put it into the piping bag and set aside.

Step 6:

When the fermented bread is basically as high as the edge of the mold, squeeze the Mexican sauce on the surface and put it in the lower middle layer of the oven. Bake at 175℃ for 20 minutes. Move it to the middle layer for the last 5 minutes to allow the puff pastry to color.

As soon as the oven is opened, the strong wheat aroma launches a general attack, and the dormant glutton is immediately awakened, clamoring to eat it to fight back~