Chinese cream toast
By VicentaLakin
Cream toast, because of the addition of light cream, butter, milk and powdered milk, which is nutritionally rich and tastes particularly good! And it's really easy to do it with the right summer temperature. The cook's machine and the oven, together, make toast, it's not hard at all. Then let's see, my breakfast is new, my cream toast is all made
Recipe Recommendations
- the sponge one
- high-gluten flour 155g
- sugar 4.5g
- milk
- light cream 43G
- egg liquid 11g
- soften butter 3g
- sugar-tolerant yeast 1g
- main dough one
- salt 1.8g
- yeast 0.6g
- milk powder 9g
- protein 12g
Steps for Chinese cream toast
1
First, the Chinese pasta material is identified. ... Dry materials are separated from wet materials, yeasts are placed in wet materials and butter is placed in dry materials。
2
It's all in the chef's machine。
3
Combination is covered with a fermentation film. The summer room temperature is about 27 degrees to cover the fermentation directly。
4
fermentation to the face group increases to two or three times the size。
5
In addition to butter, the Chinese are mixed with the main group
6
Smash the thinner film
7
Add butter to the noodles, so that they are evenly strung, and so that the noodles are called fine film。
8
A little round. Cover the film, room temperature is ten minutes cold。
9
It is possible to start long-duration production by dividing the noodles into four pieces, exhausting them and relaxing them for another 15 minutes。
10
It's about to grow from the center to the top, then to the middle, then to the bottom, then to the bottom, then to the top, then to the bottom, then to the top, then to the bottom, then to the mouth, and then to the bottom, and then to the back, and then to the back, and then to the back, and then to the back, and then to the back, and then to the back, and then to the back, and then to the back, and then to the back, and then to the back, and then to the back, and then to the back, and then to the back, and then to the back, and to the back, and then to the back, and then to the back, and then to the back, and then to the back, and then to the back, and to the back, and then, and then, and then, to the back, and then, to the top and down, to the bottom, and then, to the top, and then, to the bottom, and then, to the bottom, and then, and then, to the back, and then, to the back, and then, to the back, to the
11
Again, roll up
12
The process of making the dough is complete。
13
Put the made noodles in the mold. 35 degrees of temperature for final fermentation
14
The size of the toast noodles rises to eight points of the mold。
15
Preheat the oven, 175 degrees and 35 minutes. As it was made without a lid of toast, it was necessary to cover the top of the toast with tin paper in the middle of the bake, so that the top colours were not too deep。
16
After the furnace is released, it is necessary to shock the mould, vent the heat gas, re-stuff it on the drying web, face it up, paint some butter or light cream on the surface, cool the chamber temperature, or freeze it after the slice。
17
Very soft。Chinese cream toast Make Tips
The formula is a 300-gram toaster model, and if it's a 450-gram toaster model, the whole material is multiplied by twice. It's a great choice to have creamed toast or to make it as a sandwich。