#aca明星饼大赛(semi-final)#[light Butter Toast] No Butter, Soft As A Cloud!
1.
Add 250 grams of high-gluten flour, 90 grams of whipped cream, 50 grams of milk, 1 egg, and 3 grams of yeast into the bucket of the bread machine.
2.
Knead into a smooth dough (8~10 minutes)
3.
3. Put it in a warm place and send it to 2.5 times the size (add 45 degrees of warm water to the rice cooker and put the dough into it. Change the hot water when the temperature is low, and keep it at a constant temperature for about 60 minutes. You can also make steamed buns in winter)
4.
After the dough
5.
Tear the honeycomb dough into small pieces, put it into the bread bucket, add 2 grams of salt and 45 grams of sugar
6.
Kneaded for 20 minutes until the film
7.
Knead for another 15-20 minutes to pull out a large piece of film
8.
Divide the kneaded dough into 3 equal parts and place them on the marble countertop to relax for 15 minutes
9.
Roll it into a tongue shape, then fold it up and down, and close it together
10.
Roll it into a strip, roll it into a cylindrical shape from top to bottom
11.
Arrange neatly in the toast mold, and then put it in a warm place until it is 8 minutes full (the oven is adjusted to the fermentation function, and the baking tray is added with warm water to keep it moist)
12.
When the fermentation is good, take out and brush a small amount of egg liquid
13.
13. Preheat the oven at 180 degrees, and use a baking net for 40 minutes on the bottom layer (it needs to be covered with tin foil after 8-10 minutes of coloring). After baking, it will be demoulded immediately, and it will be wrapped in a fresh-keeping bag after drying to hand temperature. Softer
14.
close up
15.
Did you see the thin crust?
16.
Because I want to slice it, I can’t bear to break it apart
Tips:
The bread needs to be covered with tin foil after baking