Medium Whipped Cream Toast

Name: Medium Whipped Cream Toast
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g High-gluten flour; 130g Cold water; 80g Light cream; 40g butter; 50g Sugar; 3g salt; 3g yeast

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Daily breakfast will be the highlight of three meals a day. Bread has always been something my family likes to eat, because it is suitable for all seasons, and it will not feel uncomfortable if you eat it cold. Add fried eggs and spread jam to make simple or complex sandwiches, and add milk and fruits together to make a Western-style breakfast with comprehensive nutrition and good taste. Toast is my favorite. I can use some of the materials in my hand to calculate the ratio of the materials. The same toast has different tastes and surprises.
There was a message from readers that day, why the toast that was baked was rough and scumbag-like. In fact, this is mainly caused by the following reasons.
1. The dough is kneaded too much, which makes the gluten lose its support and continue to rise;
2. Over-fermentation, the dough loses its gluten, lacks support and the strength to continue to rise; at the same time, because a large amount of carbon dioxide is produced, the structure becomes very rough;
3. The fermentation rate is too fast, the carbon dioxide is produced too much and too fast, so that the tissues form large pores, and at the same time, the taste will become sour.
Therefore, there are many factors that determine whether bread is delicious, especially kneading and fermentation. It is precisely because I have personally experienced these failures, so I have also summed up these experiences. If you also like to make bread and have research, you can communicate with me and bread lovers in the comment section. "

Ingredients

300g High-gluten Flour
130g Cold Water
80g Light Cream
40g Butter
50g Sugar
3g Salt
3g Yeast

Medium Whipped Cream Toast

1. The medium-type dough and the main dough materials that have been fermented in advance are ready; the medium-type dough materials are mixed evenly and kneaded into a smooth dough. It is better if a transparent and elastic film can be kneaded. The Mongolian plastic wrap is the original after fermentation at room temperature for about 3 hours 2 times the size, or ferment for 1 hour at room temperature and then transfer to the refrigerator to ferment for about 7 hours;

2. Put all the materials except butter into the bread bucket, put the bread bucket in the Dongling 6D bread machine, first select a "kneading" program, the dough is smooth and the thick film can be pulled out, then add butter, and then start a kneading program 18 minutes; the water absorption rate of different brands of flour is different, and the concentration of whipped cream is also different, so the liquid can be reserved 10-20 grams, and then decide whether to add it according to the state of the dough; the strength of the bread machine or the kneader is also different, according to Adjust the time used by the machine used;

3. The dough is smooth, delicate and soft. When you pull a piece of dough, you can pull out a transparent and elastic film. It looks good in the middle of the mask, but the edge of the hole in the little finger is not very smooth. The yeast in the medium has already played its role, and continuing to knead the dough will not achieve the desired effect, so the kneading is finished first, and there will be a small treatment to make up for the lack of kneading;

4. Take out the stirring rod, round the dough and put it in the bread bucket, cover it with a damp cloth, close the outer cover, and select the fermentation program for 100 minutes;

5. When the fermentation reaches 30 minutes, pour the dough out of the bucket with the smooth side down, and stack the dough around the middle, as if folding a square; then put the dough on the smooth side up and continue to put it in the bread machine for basic fermentation ; This is a remedy to make up for the lack of kneading; use folding to increase the gluten of the dough;

6. When the dough is 2-2.5 times the original size, dip your fingers in the flour and poke a hole on the top of the dough without collapsing or shrinking, and the dough will ferment successfully;

7. Pour the dough on the kneading mat, pat it lightly for a few times to exhaust, weigh and divide into 6 equal parts, knead the dough separately, cover with plastic wrap and relax for 10 minutes;

8. Take a loose dough, roll it into a rectangle, and roll it into a roll from top to bottom; treat 6 doughs in turn, cover with plastic wrap and relax for 10 minutes;

9. Take a loose noodle roll and roll it into a beef tongue shape;

10. Roll into a roll from top to bottom, in two and a half turns, and put it in a 450g toast box; put each dough roll in it; put it in a warm and humid place for secondary fermentation; it can be placed in the oven in cold weather or In the fermentation tank

11. When the dough reaches 80% full, close the lid and the oven begins to preheat at 190 degrees; after preheating, put the toast box with the green dough into the middle of the oven and heat up and down at 190 degrees for 35 minutes. Adjust the time and temperature according to the actual situation of your own oven and the material of the mold.

12. Shake the toast a few times from the back of the oven, demould it, and put it in a bag when it is warm to your hands on a drying rack. You can tear it by hand or slice it for consumption.

Tips:
1. The water absorption rate of flour and the thinness of whipped cream are different, so the amount of liquid can be reserved about 20 grams, according to the state of the dough to decide whether to add it;
2. Whether you knead the dough with a cook machine, a bread machine, or hand kneading, the time is not fixed, it should be decided according to the film state of the dough;
3. Toast with whipped cream has a mellow and soft taste; the toast starch made by the Chinese fermentation method has a slower aging degree than the direct fermentation method, but it takes some time to make the middle kind in advance, but the taste is not the direct method. And.