Light cream toast

1

First of all, make a medium, open with 75 g of warm milk + 3 g of sugar yeast。

2

175 grams of bread flour (heavy flour) + milked yeasts, which are splattered at low speed with cook machines。

3

The noodles are placed in the container, covered with a protective film, and placed in the freezer for about 15 hours。

4

The fermented Chinese noodles open in a beehive and smell a smell of wine, sweet smell, not sour。

5

Cutting the Chinese pasta into small pieces into a cook ' s barrel, plus 2 grams of salt, 90 milligrams of light cream, 75 grams of bread powder, 30 grams of white sugar (with 10 grams of butter softened and spare, with no butter)。

6

The cook ' s machine starts with a 2nd and 3rd rows, which lasts approximately 10 minutes, when the face can draw out thicker film, as illustrated。

7

Add softened butter。

8

The first one to two minutes of low-speed 2 is to rub butter into the face of the face, and the fourth is five to six minutes, so that a thin and transparent muzzle can be pulled out (if the third is not available for another one to two minutes, the disturbance can stop for more observation)。

9

Scraped noodles are divided into three equals, each approximately 165 grams, organized into round shapes, covered in skin-stained film, and loose for 10 minutes。

10

It's about 40 cm long。

11

It rolls up from top to bottom, then flattens up and shuts down。

12

And a 50-cm long bar。

13

Turn the strip over, roll it from left to right, and keep your mouth shut。

14

In turn, they put it in the toast mould (the Mixer is 450 grams of toast mold)。

15

The oven develops a fermentation mode of 35°C, which puts the toast in, a bowl of warm water increases the humidity, fermenting for 60 to 70 minutes, and is dominated by the fermentation of toast to 9% of the mold。

16

An egg fluid (or not) preheated 180°C on the fermented toast surface。

17

Fire on the oven 180°C and 40 minutes in the middle。

18

About 10 minutes on the face of toast, covered with tin foil。

19

After the toast is baked, it is quickly moved to the grilled web to spread the heat, using sideways。

20

Five hours later, the internal and external surfaces of the toast became very soft when the heat spreads and the face was packed and sealed with a fresh bag。

21

The internal tissue of toast is very fine and soft, and the milk is so rich and unsweet that it can be eaten with bread in its hand or sliced for sandwiches。

The basics of making bread toast are a lot of attention, and I would say, perhaps, to increase the success rate of making toast. 1. The summer weather is hot and, in order to better control the surface temperature, it is necessary to freeze, in advance, buckets and noodle hooks, eggs, high-banded flour, milk, etc., for a minimum of one hour or more. 2. Eggs are selected for head size and remove eggs from the egg shell with a weight of approximately 50-55 grams. Flour is a baked high-banded flour, also known as bread flour, which cannot be used with dumplings. 4. Flour has different water intake rates, and the liquid portion (fresh cream or milk, which can be set aside 10-20 ml in advance) is appropriately added or reduced according to the rigidity of the flour. There are differences in the temperature of the ovens at home and the temperature of the ovens varies, which requires several grindings with the ovens at home。