Caramel Butter Toast

Name: Caramel Butter Toast
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 210g High-gluten flour; 4g Yeast (dry); 60g Egg white; 70g milk; 4g salt; 80g Caramel syrup; 40g+24g Caster sugar; 1 tbsp water; 100g Light cream

by Follow the fish

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

The mood is a river, and its state depends on its depth. The deep water is quiet, the shallow water is noisy, the mind is too small, and the small stones can also stir up the waves of the mood. Only when the mind is large, can the hidden reef be accommodated. Regardless, no matter how little interest is, there is contention. If you let go, no matter how big the benefits are, there is room for compromise. A bad mood is created by contention, and a good mood is letting go. Want to be open, be indifferent, smile naturally, and be hot. The weather makes it very easy to make the dough. It would be a waste not to make bread toast. I have opened light cream at home, made caramel sauce, and made this toast by the way. I used Sister Liberty’s formula and slightly changed it.

Ingredients

210g High-gluten Flour
4g Yeast (dry)
60g Egg White
70g Milk
4g Salt
80g Caramel Syrup
40g+24g Caster Sugar
1 tbsp Water
100g Light Cream

Caramel Butter Toast

1. Put sugar and water in the pot and heat it over medium heat; cook until the sugar water boils and continue to boil over medium heat; when the syrup is cooked to the desired color, add warm whipped cream little by little and stir well, and stir quickly with a spoon Turn off the heat after homogenization; keep in the refrigerator after cooling

2. After mixing the Chinese ingredients, knead it into a dough and place it in a warm place to grow to about 2.5 times the size

3. Caramel syrup. Salt and fine sugar are poured into the basin; put in the high powder, cut the medium seed into small pieces, put it together with the main dough ingredients and knead to the complete stage, relax for half an hour

4. After loosening the dough, after taking out the air, divide it into two parts, and continue to relax for 15 minutes after being rounded; roll the loosened dough into an oval shape, and fold it from left to right inward after turning over

5. Then thin the bottom edge, roll it into a roll from top to bottom, and put it into a toast mold for the final fermentation in a warm and humid place; until it is 8 minutes full, put it into a preheated 180℃ oven, lower layer, upper and lower fire, 30 minutes