Top cream toast
By VicentaLakin
Increased levels of butter and eggs and a stronger taste。
Recipe Recommendations
- high powder 250 grams
- Angel yeast
- butter 30 grams
- eggs 30 grams
- salt 3 grams
- fine sugar 45 grams
- milk powder 15 grams
- qingshui 115 grams
- whole egg liquid appropriate amount
- sweetening
- roast
- several hours
- simple
Steps for Top cream toast
1
(a) To pour all materials except butter into the bread drums in the order of liquid powder, to put them in the bakery, to activate the contours of the bakery for 30 minutes, and to add butter to the face until 20 minutes before the end of the latte procedure, i.e. 20 minutes before the contours
2
the fermentation program will then be open for 90 minutes and the fermentation will be twice the size of the original noodle; see http://m.meishichina.com/blog/55098/#0-qzone-1-17186-d020d2d2a4e8d1a374a433f5
3
take the fermented face, press the pressure exhaust, turn the luminous face in an elliptical form, and roll it up and down, roll it up into a long strip of the same length as the earth, and put it in the mould, with a secondary fermentation of 40 minutes at 38 degrees of temperature and 85 degrees of humidity, by method; http://m.meishichina.com/blog/534619/#0-qzone-1-96562-d020d2d2a4d8d1a374a433f5d1440
4
A full egg fluid on the fermented toast surface, covered with a lid, placed in a preheated oven of 165 degrees, mid-level, about 35 minutes of roast
5
When it's out, put it in cooling and cooling
6
When the temperature is similar to that of the hand, it is placed in a fresh bag and sliced on day 2
7
Just put on your favorite sauce