Light cream toast
By VicentaLakin
Today's share of light cream toast is one of the formulas that consumes light cream, because I usually like to make bread, and toast is necessary for breakfast, and each time I do two, send one to a friend, and leave one for breakfast, and the recipe gives 450 grams of simulators, which, if you do one, will be reduced by half. The formula has a very high water content, which is very soft, very delicious, and makes bread that is quite addictive, especially when it's hot, especially when it's delicious, and the son eats almost a third of it directly after the stove, and the friend who likes it strongly recommends that he try this formula, which is very controlled and very successful。
Recipe Recommendations
- high-gluten flour 550g
- eggs of 2
- light cream 200g
- fine sugar 80g
- yeast powder 7g
- milk 80g
- butter 30g
- salt 4g
- sweetening
- roast
- several hours
- ordinary
Steps for Light cream toast
1
First, we'll rub the face, we'll get the flour, the sugar, the salt, the sugar-resistant yeast, into the cook's machine. In the cask, it is smoothed with a razor and added to the frozen light cream, milk, eggs, low-speed mixing, all at a high speed and in a state that pulls out the film。
2
2. The amount of butter added to the room, softened with low-speed mixing and high-speed lacerations until a thin membrane of gloves can be pulled, without which the chefs rubbed their hands, the amount of two toasts would be more exhausting and the arm of americium could be trained。
3
The fermentation of the fermentation of the filamental chamber (26-28 degrees) is covered by a rounded noodle, which is now particularly suitable for the fermentation of the room in Beijing。
4
The fermentation is two to three times larger, the finger is poking in holes, the hole is not convulsed, and the face is fine。
5
Take out the noodle, put it on the tablet, light-slap the exhaust, split it on average by six, and I'm doing two toasts, one by three。
6
Each of them is rounded with a surface covering 15 minutes of static membrane。
7
Take one, open, up and down from the middle, take off the edge bubble, sort out the shape。
8
Roll it up, roll it all up, and cover the surface with 15 minutes of laxity。9
Take a flat, long, organized on both ends of the line and the width。
10
From top to bottom, just roll it down, not too tight。
11
Put it in 450 grams of toast molds for a second fermentation。
12
I use fermenters to make two rounds, 35 degrees temperature and 75 percent humidity, and if not, choose the fermentation method that suits me。
13
Fermentation to full 9 and 1 cm from the edge of the mold。
14
FIRE ABOVE 150 IN OVENS (E45S), PREHEATING 170 DEGREES OF FIRE, DOWN TO THE BOTTOM, 30-35 MINUTES OF ROASTING, FILLING WITH TIN PAPER WHEN COLOUR IS SATISFACTORY, AND NO TIN PAPER IN CASE OF MOULD LIDS。
15
The roasted toast is out of the oven, with the molds, and it shakes a couple of times, so it's hot, it doesn't shrink, and then it's cold on the net。
16
It's cold-packed, thick, soft, unfiltered, delicious。