Cream toast
By VicentaLakin
It's a Chinese cream toast formulation, but this time, instead of freezing fermentation in the fridge, it's a direct fermentation, as soft as a cloud, torn with a little hand. What do you care about making toast like this? Apart from the points on which bread should be made, the most important point is to believe in formulas and not in eyes. Because after the first fermentation, the pasta added new food, and then it rubbed its face again, the bakery was so rare that it didn't look so good at this time, remember, never flour, never flour, never flour, never talk about it three times. Because of this rare state of affairs, it changes as the bread machine stirs, and the noodles don't run out, and that's why the toast is so soft. All right, let's get to know this soft cream toast。
Recipe Recommendations
- high-gluten flour 500 grams
- yeast 3 grams
- sugar 15 grams
- milk 160 grams
- light cream 140 grams
- egg white 35 grams
- butter 10 grams
- protein 40 grams
- salt 6 grams
- milk powder 30 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Cream toast
1
The milk is hotter than hot, and the yeast is mixed into it for two minutes。
2
The butter melts。
3
The liquid portion of the material is placed in a bakery, milk, light cream, egg polish, butter。
4
It is then put in sugar and high-wield flour, initiates the contours of the bread machine, so that it can be ploughed into groups, without the need for plastics or membranes, and fertilizes its room twice as hot as it is, and if it is lower, it can be fermented by the bread machine, or it can be removed from the basin, with warm water beneath it to accelerate the fermentation。
5
Tore the fermented noodles into small pieces and put them in the bakery。
6
Add 40 grams of protein, 6 grams of salt, 75 grams of sugar, 2 grams of yeast, and 30 grams of milk powder to initiate the concoction of the bread machine and to rub it into a noodles。
7
Then we put 10 grams of room-temperature butter in the bakery, and then we start again the lasagna, and then we rub it into the full expansion phase, and look at it, a beautiful glove membrane。
8
The coated face is covered with a dyslexia of 30 minutes, which is then ventilated, divided into an average of two, three equals each, and a roller dysentery of 15 minutes。
9
Take a pasta into a cow's tongue and divide it into three equals, fold it in the middle, then pull it open, roll it up and down 90 degrees, and put it in the toast box。
10
Once again, fermentation to eight cents full, with a thin body of protein on the surface, and care that the egg brush must not be too much, otherwise it is too heavy and, of course, the whole egg fluid。
11
The oven is pre-heated, top-fired, bottom-floored, 180 degrees baked for 40 minutes, as there is no cover, so the roasting takes care to watch the top colour, which is usually about 10 minutes coloured and needs to be covered with tin paper to roast. When you're out of the oven, it's dry to the heat and sealed。Cream toast Make Tips
The yeasts use warm milk to open up, evenly and more easily mixed with other foods, with better fermentation. When the fermented pasta is torn into small pieces and mixed with other foods, it will be rare at the beginning, so don't worry, it will be enough not to add flour, otherwise the bread will not be soft enough. 3. When the bread is fermented, the surface is brushed with protein, and the whole egg fluid is brushed with a thin layer, and of course without brushing. 4. The ovens are different for each individual, so the temperature and timing are adjusted to their own ovens。