Main Ingredients:
High-gluten flour: 200g; Milk: 80g; Water: 40g; Egg liquid: 20g; Granulated sugar: 30g; Yeast: 2-3g; Unsalted butter: 25g; Salt: 2g.
Additional Ingredients:
Vanilla ice cream: as needed.
Flavor: Milky; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Detailed Cooking Steps for When Bread Meets Ice Cream
Mix all ingredients except salt and butter in a large bowl with chopsticks, cover with plastic wrap and refrigerate for 20-30 minutes.
Mix in a bread machine.
Mix until smooth, then add butter and salt and continue mixing (add salt after oil).
The well-mixed dough should be able to stretch into a thin film without breaking.
Shape the dough, cover with plastic wrap, and let it rise once.
When the dough rises, poke it with a floured finger – if the hole doesn’t shrink or collapse, it’s ready.
Press to release air, divide into 6 equal parts, roll into rounds, and let rest.
Tear open paper cups, roll them into spiral shapes, and wrap them in parchment paper.
Roll one piece of dough into an oval shape, thinning out one long edge.
Roll up from top to bottom.
Roll into a long strip (length according to the length of the spiral tube made of hard paper).
Place the rolled strip on parchment paper and roll it up (not too tight).
Roll up all pieces and place them in a baking pan, cover with plastic wrap for a second rise.
Gently brush with egg wash.
Preheat the oven, bake at 170°C on the middle rack for about 20 minutes (time and temperature are for reference only), cover with foil after browning.
Take out a spiral bread.
Cut along the pattern.
Scoop out the ice cream with a melon baller.
Place it on the cut bread.
Enjoy the finished product!
