Recipe for making super soft cream buns to use up leftover heavy cream

Put all the ingredients into the stand mixer, mix on speed 3 and knead on speed 5 until a thin film forms. I used 15 minutes.

Proofing oven at 30 degrees Celsius until doubled in size

After removing the sludge, divide it into 16 equal portions, each weighing approximately 50.2 grams.

Preheat oven to 35 degrees Celsius. Let the dough rise for 50 minutes to an hour, or place a bowl of hot water in the oven. Sprinkle a layer of flour on top of the risen dough for decoration.

Bake at 170°C (top heat) and 180°C (bottom heat) for 20 minutes. (You can also bake at 170°C (top and bottom heat), but the bottom of mine wasn't browned and was a bit white, so I increased the bottom heat by 10°C. Adjust according to your oven.)

Perfect

Take beautiful photos

The colors are still very appealing.

Let me show you how soft it is.