Cream toast
By VicentaLakin
Recipe Recommendations
- bread flour 250 grams
- egg 13 grams
- light cream 25 grams
- milk 160 grams
- instant dry yeast 2.5 grams
- butter 15 grams
- sugar 15 grams
- salt 3 grams
- sweetening
- baking
- an hour
- simple
Steps for Cream toast
1
All the raw materials except butter are put together, rubbing them up to the surface and extending them, adding butter to the ground, so that basic fermentation can take place in warmth。2
The fermentation ends, divided into 75 g/pieces, with 15 minutes of laxity on the roll。3
The cones of a loose paste form are elliptical, and when they are turned, they fold inwardly at a point of one third from top to bottom, then they are curly。4
The noodles are discharged into oiled moulds, the warm and wet parts are put into the final fermentation, the fermentation ends, the surface is brushed with egg fluid, the oven is preheated at 180°C, the middle and lower layers, the upper and lower fires, 30 minutes。5
When you're out of the oven, you're out of the oven and you're dry on the grill。