Although creamy layer toast bread is an ordinary toast, the ingredients are not much different from the previous ones. They have only been slightly changed during the shaping process, and the finished product has a completely different appearance. When I first saw this bread on Carol's blog, I was attracted by its appearance. The lasagna skin adds a sense of popularity to the bag.
The amount of butter in this bread is a bit high. In addition to the butter in the dough itself, some of it is wrapped in during the shaping process. In cold winter, I like the taste of this heavy oil.
My recipe is based on carol. The only difference is that the amount of water is increased during the making process, because the dough feels drier than before during kneading. Of course, this is just a personal feeling. It's just like every house has different ovens and different baking temperatures, so everyone can only make their own successful recipes based on their own experience.
Creamy layer toast
Recipe Recommendations
- high-gluten flour 270g
- low-gluten flour 30g
- milk 200ml
- whipped cream 20ml
- egg liquid one
- sugar 30g
- salt 1/8tsp
- yeast powder 1/2tsp
- unsalted butter 20g
Steps for Creamy layer toast
1
Mix all of Material A and knead the dough until smooth. Add unsalted butter, knead by hand until a transparent film-like dough can be pulled out, and place it in a container for basic fermentation for 60 minutes (the temperature is low, and the relative time increases, specifically, the dough is doubled to twice the size).2
Evacuate the fermented dough, cover it with a damp cloth and allow for 15 minutes. Sprinkle some flour on the plate and roll out the dough slowly. (50 cm x 30cm rectangle) Spread softened unsalted butter thinly and evenly on the dough. Roll the dough tightly around the short edges and close it, and pinch the ends tightly. Fold the columnar dough in half, use a knife to cut it in the center, without cutting the front end. Twist the 2 strips of dough alternately like twist. (Don't wrap it too tightly) Hold tightly and place it in the toast mold. Spray water on the surface of the dough, place in a closed space and ferment twice until 8- 9% full mold.3
After the secondary fermentation is completed, brush the surface of the dough with egg liquid and send it to the preheated oven at 170 degrees for 35 minutes.