Soup Type Whipped Cream Toast
1.
Make the soup first. Mix the high powder and water evenly, pour it into a pot over low heat and heat it until it becomes a paste. After turning off the heat and letting cool, cover with plastic wrap and put it in the refrigerator for half an hour.
2.
Put whipped cream, eggs, sugar, salt, high powder, 90 grams of soup, and dry yeast into the cook machine.
3.
Start mixing flour at level 1, then switch to level 3 to mix into a dough and add butter.
4.
After the dough has absorbed the butter, you can switch to level 4 and knead for a while until the glove film is kneaded.
5.
Divide the kneaded dough into three equal parts.
6.
After rolling twice, put it in a toast box. It is said that the longer the roll, the more the number of turns, the denser the tissue, and the thinner it can be torn out.
7.
Put it into the fermentation tank, set the temperature to 38 degrees, the humidity to 85 degrees, and the time for 50 minutes.
8.
Cover the toast cover and continue to ferment for another 5 minutes to fill the mold inside.
Put it in the bottom of the oven and bake at 170°C for 40 minutes.
Tips:
1. The soup should not be overheated, otherwise it will become dry and hard. It feels almost done. Keep the bottom of the pot away from the heat source in advance.
2. After the dough absorbs the butter, it can be used for a while at 4 levels, and then for a while at 5 levels, which can speed up the kneading out of the glove film. If the dough sticks to the bottom of the tank, stop kneading for a while and scrape the tank so that the dough can be wrapped around the mixing rod and shaken. It is useless if the dough is spread on the bottom without scraping.
3. The dough may be a little sticky at first, but if you keep kneading it, it won't stick to your hands.
4. Send to nine minutes full, it is easy to send too much, and send to eight minutes full, and you are afraid that the mold will not fill the mold after baking, so after covering the lid, continue to ferment for a while, and it will be absolutely full after baking.
