It's a really soft cream toast
By VicentaLakin
The amount of light cream used for this toast is significant, and the amount of material used is subject to constant adjustment during the production process. As the use of light cream is extremely dense, the total amount of light cream and egg fluid is over 70 per cent of the flour volume, expressed as a proportion of flour and liquid. But it's really nice and nice. The finished toast is also full of milk and soft enough to roll in circles. There is no more butter on this side, due to the high fat content of the cream。
Recipe Recommendations
- Baked food with original flavor bread flour 390 grams
- Iron Tower Light Cream 290 grams
- egg liquid 50 grams
- Mifutang granulated sugar 45 grams
- yeast 4 grams
- milk fragrance
- roast
- several hours
- senior
Steps for It's a really soft cream toast
1
Get everything ready
2
The material in the bread can
3
Start the noodle program, rub the noodles very softly
4
It's enough to make a thin film out of your hands
5
Take out the dough, put it on the lasagna, rub it down with your hands and press the thick piece of this rectangular
6
Volume
7
Now, considering the way the toast is baked, there'll be obvious rolls on both sides
8
Put it in the bucket, start the fermentation and baking key, and the rest of the baking and baking will be done by the toaster
9
Time's up, Big Toast out. It's a little tight, so there's a bit of a crack in the surface
10
Quickly pull the toast out of the bucket and dry it on the hanger
11
Looks good. The cracks can be ignored
12
Super soft toast, with jam, more deliciousIt's a really soft cream toast Make Tips
In fact, you can simply let the bread machine do the entire job for the toast; there is no need to remove the kneading blade or shape the dough yourself. However, perfectionists insist on achieving that smooth, perfectly rounded crust, so they choose to intervene manually. Since bread machine programs vary by brand, I cannot specify exactly how many kneading cycles or how much time to use. For your own machine, rely on experience and observe the dough's condition; it is sufficient if you can stretch it into a very thin film like the one in the picture, and there is no need to achieve the legendary "glove film." This recipe is also suitable for use with an oven. Let me emphasize once again that the combined liquid volume of heavy cream and eggs in this recipe is very high; those of you who are interested must not follow the recipe blindly, but should adjust it according to the consistency of the cream you use and the water absorption rate of your flour.