Light cream toast
By VicentaLakin
This toast is very soft, it's very fragrance, it's better in Chinese, it's relatively long
Recipe Recommendations
- yeast 2.5G
- milk 105g
- high-gluten flour 175g
- butter 8g
- whole milk powder 13g
- whole egg liquid 35g
- salt 3g
- white granulated sugar 35g
- light cream 50g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Light cream toast
1
All Chinese pasta material is put in a freezer for 12-17 hours
2
Put the material in the main noodle, except butter, in the bakery, where the crumbs are torn, and rubbing it through to the extension stage
3
A soft butter rubs out the muzzles, and a hand rubs and falls
4
It's 28 degrees fermentation, 2 to 2.5 times the temperature
5
Noodle vents in three parts
6
The elliptical shape grows, rolls from top to bottom, squeezes through
7
Put it in the toast box
8
Put it in the oven with 37 degrees of fermentation, with hot water next to the bowl increasing humidity, and fermenting to about an hour
9
The oven preheats 180 degrees 10 minutes, puts it in the lower oven 180 degrees and fires 40 minutes, about 10 minutes to the satisfaction of Gethe. Paper
10
It's a great organizationLight cream toast Make Tips
1. Amount for one 450g Three-Ness toast pan.
2. Different flours have different water absorption rates. If the dough is too wet before adding butter, add an appropriate amount of flour to adjust. I used Russian high-gluten flour, and I felt the water amount was manageable.
3. Adjust the temperature according to your own oven.