Double Medium Whipped Cream Toast
1.
Mix the middle kinds of materials into a dough, put it in a warm and moist place, leave it in a warm and humid place, and ferment for more than 3 hours. Lift up the dough to show a slender wire drawing; it can also be placed at room temperature for 1 hour, and the dough is slightly expanded and placed in the refrigerator for storage. 7- 14 hours;
2.
All the ingredients are ready: medium dough, 200 grams of high-gluten flour, 60 grams of eggs, 110 grams of whipped cream, 50 grams of sugar, 2 grams of salt, and 40 grams of butter. The toast made from this ratio is super soft; according to the flour Adjust the water absorption and the thinness of whipped cream;
3.
Put all the ingredients except butter into the bread bucket and knead the dough for 10 minutes;
4.
After the dough is formed and moisturized, add butter softened at room temperature and continue to knead for about 20 minutes;
5.
When the dough can be pulled out of this thin, transparent and elastic film, it is fine, round the dough and place it in a bucket, cover a damp cloth, select the "fermentation" program for 1 hour, and adjust the time according to the state of the dough;
6.
When the dough is twice the original size, take out the dough;
7.
Put the dough on the kneading mat, knead it a few times to exhaust air, weigh it into 6 equal parts, this dough is relatively soft, don't knead too much, if it sticks to your hands, you can sprinkle some flour; cover with plastic wrap and relax for 5 minutes;
8.
Take one dough, roll it into an oval shape, roll it from top to bottom; treat 6 doughs in turn, cover with plastic wrap and relax for 5 minutes;
9.
Take a dough roll, roll it into a long strip, and roll it up from top to bottom;
10.
All 6 dough rolls are processed in sequence, and after one is made, put in a 450g toast box, and can be placed in a warm and humid place or in the oven for secondary fermentation;
11.
When the dough reaches 8 minutes full, close the lid and the oven is preheated by 180 degrees;
12.
Put the toast into the middle layer of the preheated oven, heat up and down at 180 degrees, for 35 minutes;
13.
After being out of the oven, take the toast out of the mold and place it on the drying rack for a few times. After cooling, slice it into a bag and seal it. The medium toast is still soft for two or three days.
14.
Medium whipped cream toast, soft and fragrant!
Tips:
1. The dough of this formula is very soft. Don't knead and roll too hard when shaping. If it is too sticky, you can sprinkle a little flour to operate it;
2. The baking time and temperature can be adjusted according to the actual situation of your own oven.