Light cream toast
By VicentaLakin
I've been trying to make family toast, both for sale and soft-laced. Today, I made a soft flat cream toast using 70% of the cooling medium. Bread comes out very soft, and hand folds will not break。
Recipe Recommendations
- high-gluten flour 350 grams
- milk 325 grams
- sugar-tolerant yeast 3 grams
- white granulated sugar 10 grams
- fine sugar 15 grams
- salt 2 grams
- eggs one
- light cream 100 grams
- milk powder 10 grams
- butter 30 grams
- milk fragrance
- roast
- several days
- ordinary
Steps for Light cream toast
1
Colded materials are mixed in bread drums and smoothed face is placed in refrigerators for 24 hours. This is the Chinese pasta taken the following morning and fermented twice as big. Its internal structure is a delicate web structure。
2
All the materials of the main laminate are added to the bread drums, except for butter, where they are torn to shreds, and a laminate procedure is initiated (20 minutes)。
3
Scratch it to smooth face。
4
The hand is able to pull out thicker membranes, and the broken hole is sawned。
5
Add butter and start another noodle program (20 minutes)。
6
It pulls out transparent gloves。
7
fermentation of the base under room temperature by rounding the noodles in the basin。
8
Fermentation to twice the size。
9
Take out the face of the air。
10
We split the noodles into six small ones。
11
Cover the shampoo for 10 minutes。
12
Take a noodle to an ellipse。
13
The three noodles roll in turn。
14
A second roll of six noodles。
15
In turn, enter the toast box。
16
A bowl of open water was placed at the bottom of the oven, and a second fermentation of the toast mold took place in an environment of 35°C humidity and 75°C。
17
Fermentation to full eight. Fired 180°C preheat oven。
18
Toast box cap, 180°C for 40 minutes。
19
The finished chart。Light cream toast Make Tips
The temperature I'm giving is only for reference, and the temper of my oven is in control。