I don't need a drop of basic cream toast
By VicentaLakin
I'm here today to share my directly fermented cream toast, which is so delicately organized and so full of cream! This time, two 250 grams of small toast boxes were used, even if the ovens at home were not large。
Recipe Recommendations
- high-gluten flour 300g
- milk powder 20g
- light cream 60g
- eggs one
- milk 110g
- condensed milk 20g
- fine sugar 30g
- butter 20g
- sugar-tolerant yeast 4g
- salt 2g
- milk fragrance
- baking
- several hours
- ordinary
Steps for I don't need a drop of basic cream toast
1
Get all the food ready。
2
Foods other than butter are placed in the kitchen mixer。
3
First, the food mix is evenly mixed at a low speed, and the food is turned into a high speed and the face is beaten to the state of the thick membrane。
4
Add softened butter, re-starting the cook machine, slow-shocking the butter to a little bit of lasagna, turning it into a high-speed jamming to pull out a strong elastic and extended glove membrane。
5
Take out the noodles, get smooth and put them in the fermenter box。
6
House temperature ferments twice as high
7
Take out the noodles, pressurize the exhausts and divide the weights into four pieces and awaken for 20 minutes。
8
Take a nice, loose face, and shoot it if there's a bubble。
9
Turning over, since then, the rest has been rolled down and sealed for 10 minutes。
10
Take a roll of noodles, once again gently long。
11
Turn over, roll up and down。
12
The rest is in the same file, two sets in the toast box。
13
Put it in the oven for a second fermentation, with an eight-point fermentation around it, so that the light pressure of the finger can slowly bounce back on the surface。
14
FINALLY, IT IS PLACED IN A PREHEATED OVEN, WITH A 3D HOT WIND MODE OF 160 DEGREES BAKED FOR ABOUT 30 MINUTES. ONCE THE OVEN IS FINISHED, THE EMULSION IS REMOVED AND THE COOLING SEAL IS PRESERVED。I don't need a drop of basic cream toast Make Tips
The liquid content of the flour needs to be adjusted, as appropriate, to the water intake of flour, the environmental humidity and the degree of self-control. 2. Toast boxes have different brands and different materials, and the timing of roasting needs to be adjusted to the usual toast situation. 3. Please exercise as strict a control as possible over the state of each step. Details are important and must not be similar. 4. Temperature in text, time for reference purposes only, and each oven has a different temper。