Butter Toast

Name: Butter Toast
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 75g Zhongyu Bread Wheat Flour (Polish material); 75g Water (Polish material); 0.5g Yeast (Polish seed material); 40g Granulated sugar (main dough material); 70g Light cream (main dough material); 55g Whole egg liquid (main dough material); 10g Milk powder (main dough material); 3g Yeast (main dough material); 6g Butter (main dough material)

by I have dried shrimp

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

This toast is soft and delicious. It is fluffy and delicate. If you bite it, you will fall in love with your lips and teeth. The sweet wheat fragrance immediately captured my toast. My friends who love toast must try the Polish kind. The toast is so delicious, really! This toast has good swelling power and moisturizing properties. It is not easy to age after three days. It is still soft in my heart and can be the top 3 toasts. You must collect it! Let me first introduce what Polish species is Polish species. In fact, there are 3 raw materials. It is a method of mixing flour and water at a ratio of 1:1, adding a little 0.5-1% yeast, and pre-fermenting it before mixing with other materials. . The method of Polish seed is very simple. Just mix flour, water and yeast evenly. Fermented Polish seed is very moist and cannot form a dough, so it is also called liquid seed. It can effectively delay water loss and prolong the aging of bread. Good bread is still very soft after 3 days, which is a great secret to guarantee the taste of toast!

Ingredients

Butter Toast

1. Mix all the ingredients of the Polish starter and mix well. (You can also refrigerate the Polish seeds and ferment them, take them out in advance and warm them up when you use them, or add them directly when the weather is hot)

2. When it is fermented to the surface of the dough, many bubbles can be clearly seen.

3. Mix all the ingredients except butter in the dough material (including the Polish kind).

4. Knead into a smooth dough, add butter and continue to knead to completion.

5. Knead until you can pull out a large transparent and strong film.

6. Put the kneaded noodles into the container and cover with plastic wrap, and place them in an environment of 25-28 degrees for basic fermentation to 2~2.5 times the size. The fingers dipped in the powder will not rebound or collapse.

7. Take out the fermented dough and pat to exhaust.

8. After weighing, it is divided into 3 equal parts, and the plastic wrap is rounded and proofed for 20 minutes. Take a loose dough and roll it into an oval shape.

9. Turn it over and fold it from the left and right to the middle 1/3.

10. Roll it slightly with a rolling pin and roll it up from top to bottom. Make three doughs one by one.

11. Put it in a toast box and ferment in an environment with a temperature of about 37 degrees and a humidity of 75%.

12. Send it to 8-9 minutes full, gently press the surface of the finger to rebound slowly, and brush the egg liquid on the surface.

13. Put it in the preheated oven, and bake the upper and lower tubes at 180 degrees for 40 minutes. After the top is colored, the tin foil should be covered in time.

14. Keep it tightly sealed after cooling.

Tips:
Zhongyu Bread Wheat Flour is extracted from imported high-quality wheat and Zhongyu Sunshine wheat core essence. Bread flour with strong wheat flavor and wheat flavor. The protein quality is good, the gluten content is higher, the bread products are plump, the structure is fine and the water absorption is high.

Butter Toast

Ingredients

Butter Toast

Comments

Similar recipes