Creamy Caramel Toast
1.
Briefly introduce the method of cream caramel sauce: boil 225 grams of whipped cream for later use, put a little water in another pan, add 200 grams of white sugar in four times, 50 grams each time, and add another next time after melting. , Each time it is boiled into caramel color, after all, turn off the heat, add 45 grams of softened and cut small pieces of salted butter (or use unsalted butter with a little salt) to melt, then add the boiled whipped cream and stir well , Turn on the fire again to 108 degrees, turn off the fire, put the box, cover. Keep in refrigerator after cooling
2.
Mix all the ingredients and knead to the complete stage (I use the soaking method, the dough except the yeast is refrigerated for 1 hour, and then mix the yeast and knead to the complete stage)
3.
Cover the dough with plastic wrap in a warm and moist place and ferment to double its size
4.
Exhaust and divide the dough into 3 equal parts. After rounding, cover with plastic wrap and let it rest at room temperature for 15 minutes.
5.
Shape: Take the loose dough, turn it over, roll it into an oval shape, fold the two sides in the middle, roll it again and roll it into a tube shape from top to bottom, closing it down, and cover it with plastic wrap
6.
Final fermentation: the dough will be fermented until the toast mold is 8 minutes full, and put it into the 180-degree oven that has been reserved. Cover with tin foil after coloring. Bake for about 35 minutes, take it out of the mold, and let cool. This toast has a rich caramel sauce aroma, please try it out
Tips:
I use the direct method for creamy caramel toast, but the medium method is more effective.
