Refrigerated Medium Dripping Method [light Cream Toast]

Name: Refrigerated Medium Dripping Method [light Cream Toast]
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 175g High-gluten flour; 1 egg; 70g milk; 3g yeast; 30g Sugar; 3g salt; 80g Light cream

by coffee. Mocha

4.8 (1)

Favorite

Difficulty

Normal

Time

24h

Serving

The children at home made a cream cake for their birthday. The whipped cream is a little too much, so I can't waste it.
So make a whipped cream toast, this is a highly recommended recipe for consuming whipped cream.
This toast uses the cold storage method, which is really convenient.
Knead the middle seeds in the evening and keep them in the refrigerator. No matter what time to do the next day, take it out in advance and continue the rest of the operation. You can arrange it at your own time and enjoy the whole production process very easily~~"

Ingredients

175g High-gluten Flour
1 Egg
70g Milk
3g Yeast
30g Sugar
3g Salt
80g Light Cream

Refrigerated Medium Dripping Method [light Cream Toast]

1. Make medium-grade dough. First use an electronic scale to weigh out the milk and yeast to dissolve the yeast.

Refrigerated Medium Dripping Method [light Cream Toast] recipe

2. Then add other materials from the middle species.

3. Knead the dough and cover the basin with plastic wrap. Now the temperature is low. It can be fermented at room temperature for 30-60 minutes and then put in the refrigerator to ferment for 12-17 hours in the refrigerator freezer.

4. The state of the dough taken out is as shown in the figure, it is obviously larger and the inside is honeycomb.

5. Put the main dough material into the bucket of the bread machine, and tear the fermented seed noodles into small pieces and add them together.

6. I just use whipped cream like this, it doesn't affect the bread making at all.

7. Select the kneading procedure, knead until it can pull out a stronger transparent film.

8. The kneaded dough is smoothly arranged, covered with plastic wrap and let stand for 30 minutes at room temperature.

9. Divide the dough into 3 small doughs, about 160 grams each.

10. Roll the plastic wrap with the round lid to relax for 15 minutes.

11. Take a loose dough and roll it into an oval with the smooth side down.

12. Rolled up into a cylindrical shape.

13. After the three are completed in turn, cover with plastic wrap and continue to relax for 10-15 minutes.

14. Roll it out again into a beef tongue shape, and pat the bubbles off the edge with your hands.

15. Roll up from top to bottom.

16. Put it in the toast box.

17. Ferment in an environment with a temperature of 35-37 degrees and a humidity of 75%.

18. Send to eight or nine points full.

19. Fully preheat the oven at 180 degrees, put the fermented toast into the bottom of the oven, up and down the tube at 180 degrees, 45 minutes; the top color should be covered with tin foil in time.