Cream toast
By VicentaLakin
What's the rest of the cream? Let's make cream cake together
Recipe Recommendations
- light cream
- low-gluten flour
- milk 100g
- eggs one
- sugar 30
- salt 3g
- Angel sugar-tolerant high-activity yeast 3g
- salty and sweet
- roast
- several hours
- ordinary
Steps for Cream toast
1
The liquid — eggs, milk, light cream, sugar and salt — is placed in the drums of the bakery, then is poured into thick, low-stamped flour, then digs a hole in the pile of flour, falls into the yeast, burys it with flour (don't let the salt under the barrel touch the yeast, otherwise the yeast will be brackished), opens the bread machine and the face program, and hits the face of the face into the glove membrane. If you really can't do it, you can do it until the extension
2
It's in a baker's barrel, covered with a lid, electricity, suffocated, fermented for the first time to 2 to 2.5 times the size, without condensing。
3
Take it out, put your hands on the exhaust, and break the hole. Hit 50 times hard, then rub 50 times with your hand。
4
Division of three。
5
Cover membrane to prevent surface drying. 20-30 minutes
6
Take a group, start in the middle, move up, move down, roll up, roll down. Two more times after the flattening, "Screw and roll."。
7
From top to bottom. The other two do the same。
8
Put it in the breadbox, ferment。
9
To full 7-8 minutes, put in preheated ovens, 150 degrees up and down, 50 minutes, and covered with tin paper on bread to prevent roasting black。
10
When you're baked, you fall out, you're cold, you don't eat, and you smell sour. More than three hours and the sour smell's almost gone。
11
Three hours later, break up。
12
It'll tear up all over the place