Light cream toast
By VicentaLakin
It doesn't taste like I'm the one who sells her own guacamole, but it's the real thing, not the preservative, not the additive, not the best cream, not the purest eggs, not the best. 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。
Recipe Recommendations
- high-gluten flour 500 grams
- sugar 15 grams
- yeast 3 grams
- milk 160 grams
- light cream 140 grams
- butter 10 grams
- egg white 35 grams
- salt 6 grams
- milk powder 30 grams
- sweet fragrance
- baking
- several hours
- simple
Steps for Light cream toast
1
The milk is hotter than hot, and the yeast is mixed into it for two minutes。
2
Butter melts, and the liquid parts are placed in a bakery, milk, light cream, egg polish and butter。
3
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。
4
Tore the fermented noodles into small pieces and put them in the bakery。
5
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。
6
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。
7
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。
8
And a lasagna shall be formed into a bull's tongue, and it shall be divided into three equals, folding in the middle。
9
Open it again, roll it up and down 90 degrees and put it in the toast box。
10
fermented again to full eights。
11
The surface is covered with thin protein, so it must not be too much, otherwise the top is too heavy and, of course, the whole egg fluid。
12
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。Light cream toast Make Tips
1. The yeasts use warm milk to open up, more evenly, more easily mixed with other foods and more fermenting. When the fermented noodles are torn into small pieces and then mixed with other foods, it will be rare at the beginning. Don't worry, it will be fine. No flour at this time, otherwise the bread will not be soft enough. 3 when the bread is fermented, the surface is brushed with protein, the whole egg fluid is brushed with a thin layer, of course not. 4. The ovens are different for each individual, so the temperature and timing are adjusted to their own ovens。