Medium Whipped Cream Toast

Medium Whipped Cream Toast

1. The medium dough and the main dough materials are prepared. These are two amounts without the 450g toast mold; the light cream is left over from making the cake. Adding it will make the toast softer and more mellow. If you don’t have light cream, you can Use the same amount of yogurt instead, or use 10-20% less fresh milk or ice water instead, but it should be adjusted according to the water absorption of the flour;

2. The medium-type dough needs to be prepared in advance. Mix the above-mentioned medium-type materials evenly and knead it into a smooth dough. The best film can be kneaded. The Mongolian cling film is fermented at room temperature for 1 hour, and then transferred to the refrigerator to ferment for 7-14 hours. ; If you can’t wait that long, you can ferment at room temperature for about 3 hours. When the dough is 2-2.5 times its original size, it’s fine. Lift the dough and the internal structure is elongated and the pores are evenly drawn;

3. Put all the main dough materials and medium type dough except butter into the kneading bucket, start the machine to knead the dough, and when the dough can pull out the coarse film, put the butter into the dough bucket; once again, if the flour absorbs water If you don’t know the rate, you can reserve about 20 grams of liquid and adjust it according to the actual situation of the dough; in addition, the state of the dough has some relationship with the season and indoor humidity;

4. First, mix the butter completely into the dough at low speed, and then turn to medium speed to knead the dough until it is moist and soft. Pulling a piece of dough can hold up a flexible transparent film; the film in my picture is not too good, but the dough temperature has reached The temperature is 28 degrees, and you can smell a little yeast fermentation, so I knead the dough here first, and then make a small treatment to adjust it;

5. Round the dough, put it in a large fresh-keeping box, cover with the lid, turn the dough over after half an hour of natural fermentation, fold the left and right upper and lower sides to the center respectively, turn the smooth side up, cover the lid, and leave it naturally; The purpose is to make up for the deficiencies when kneading the dough and increase the gluten of the dough;

6. When the dough is twice the original size, dip your fingers in the flour and poke a hole on the top of the dough without collapsing or shrinking, and fermentation is successful;

7. Take out the dough and place it on the kneading mat, tap it a few times to exhaust, weigh it into 6 equal parts, knead the dough separately, cover with plastic wrap and let it stand for 10 minutes;

8. Take a dough, roll it into a long strip, fold both sides to the middle;

9. Roll up into a roll from top to bottom;

10. Process the other 5 doughs in sequence, cover with plastic wrap, and let stand for 10 minutes;

11. Take a dough roll, flatten it with your hands, and roll it into a rectangle from the middle to the top and bottom ends;

12. Roll from top to bottom into a roll, and put it in a toast box after the roll is finished; the 450g toast mold I used in the school kitchen is made of Yamagata this time, so there is no lid, and every time a roll is processed, I put it in In the toast box; after all is completed, put the toast box in the oven, put a bowl of hot water, and now it’s warm, you don’t need to start the fermentation stall, just leave it naturally

13. When the dough rises to 9 for distribution, take it out of the oven; at this time, the oven begins to preheat 190 degrees; brush a layer of egg liquid on the surface of the dough;

14. Put the dough into the preheated oven, so that the toast box is in the middle or small and medium level of the oven, and the heat is 180 degrees, and the heat is 190 degrees, 35 minutes; after the bread is colored satisfactorily, if it is too close to the upper tube, It can be covered with a piece of tin foil to prevent the surface from being burnt; the toast box is shaken at the back of the oven, and the bread is demolded, lying on the side on the drying rack, and it can be stored in the bag when it is warm to the hand.

Tips:

1. The ice water in the material is to freeze a piece of ice in advance, melt it with cold water, and take this water to knead the dough. The purpose is to reduce the temperature of the dough and prevent the yeast from fermenting in advance and affecting the formation of gluten. The ideal temperature of the dough should be below 26 degrees Celsius. In the future, the weather will get hotter and hotter. You can refrigerate all the ingredients before using, and reduce the temperature of the dough as much as possible to achieve the purpose of eating good toast and bread.
2. Apple is a baking enthusiast. In addition to long-term self-study and exploration, he has also studied with professional teachers for a period of time. These are just some of my own experience in home baking. If there is something wrong, I hope that professionals and baking friends Please correct me.