Hot Toast
1.
Hot seeds: mix the high powder and fine sugar and stir evenly; add boiling water; stir quickly with chopsticks to form a dough, cool for later use
2.
Pour the scalded seeds, whole egg liquid, fine sugar, milk, whipped cream and salt into the basin, and mix well; pour in the entire amount of powder and yeast to knead a smooth dough; after adding the softened butter, continue to knead until it is complete Expansion stage; knead the kneaded dough into a dough, cover it with plastic wrap, and ferment at room temperature
3.
After one shot is over, the volume expands to 2~2.5 times the original size; after taking out the air, it is divided into 6 equal parts, rounded, and fermented in the middle for 15 minutes; one roll: take a loose dough and roll it up and down from the middle to form Oval shape, turn over, thin the bottom edge, gently roll up from top to bottom, roll up 1.5~2 circles, relax for 10 minutes; second roll: roll into a long strip, roll up gently from top to bottom , Roll up 2.5 circles, no more than three circles; close the mouth down, put in a toast mold; place in a warm and humid place, and ferment for the second time to 9 minutes full; put in a preheated oven at 170 degrees, middle and lower level 40 Minutes, after the surface is colored, cover with tin foil in time, release the side buckle and release the mold, let it cool and seal it for storage
