1. Bring 40 grams of caster sugar and 1 tablespoon of water to a boil. After the brown color appears, remove from the heat
2. Add 100 grams of warm whipped cream little by little, let cool and set aside
3.
Chinese raw materials: 210 grams of high powder, 4 grams of instant dry yeast, 60 grams of protein, and 77 grams of milk.
Put it all together
4. After simply kneading into a dough, let it ferment in a warm place
5. Send to about 2.5 times the size
6. Tear the sent middle seed into small pieces
7.
And the main dough ingredients: 90 grams of high flour, 24 grams of caster sugar, 4 grams of salt, 110 grams of caramel syrup.
Put them together to start the dough mixing program of the bread machine
8. Generally, the noodle process can be played to the complete stage twice
9. Relax for half an hour
10. The loosened dough is taken out and exhausted
11. Divide into 2 250g doughs, round and relax for 15 minutes. I used a paper cup to bake the extra dough
12. Roll the loosened dough into an oval shape
13. After turning it over, turn 90 degrees, fold inward from the left and right one-third pairs.
14. After thinning the bottom edge, roll it into a roll from top to bottom
15. Pour into the sides of the toast mold
16. Final fermentation in a warm and humid place
17. Send to 8 minutes full, brush the egg liquid on the surface
18. Put it into the preheated 180℃ oven, lower level, upper and lower fire, 40 minutes
19. After baking, the side buckles are dried on the grill to hand temperature, and they can be packed in a fresh-keeping bag.
Tips:1. Pay attention to the heat of the caramel sauce, don't get through it, it will have a bitter taste
2. For the dough with caramel sauce, the mixing time is shorter than usual, and it is easy to overdo it
3. When the dough is baked, it swells badly, don't put it all in
