STEP 1/17
[Bread dough] Place all ingredients except butter in a mixing bowl.
STEP 2/17
Mix it for 2 minutes at low speed and 2 minutes at medium speed.
STEP 3/17
When the dough is agglomerated, add butter and mix for 2 minutes at low speed and 5 minutes at medium speed. Hold the gluten 100%.
STEP 4/17
Round the dough and ferment in a bowl for about 40 minutes at room temperature.
STEP 5/17
Divide the dough by 50g and make a circle.
STEP 6/17
Let dough rest at room temperature for 15 minutes.
STEP 7/17
Cover 50g of sediment with batter.
STEP 8/17
Ferment at room temperature for about 40 minutes.
STEP 9/17
Apply milk to the dough.
STEP 10/17
Bake at 200 for 12 minutes. (Connection oven: 180 for 9 minutes)
STEP 11/17
Apply milk to the surface while the bread is hot.
STEP 12/17
[Whipping cream] Add whipped cream and sugar to the mixing bowl.
STEP 13/17
Add foam until cream is firm and not flowing.
STEP 14/17
Refrigerate the finished whipped cream if not used immediately.
STEP 15/17
When the bread cools, drill a hole in the top of the bread.
STEP 16/17
Place whipped cream in a piping bag and squeeze 40 to 50g into the bread.
STEP 17/17
Use a spatula to finish the whipped cream neatly.