Toast with Medium Caramel Cream Sauce

Name: Toast with Medium Caramel Cream Sauce
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 90g High fan; 61g Caramel Butter Sauce; 30g egg; 0.5 to 1g yeast; 3.6g salt; 24g Caster sugar; 126g water

by Manxiang Hut

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

This is for toast made with a large amount of caramel cream sauce. The amount of dough is 300 grams. It may be a larger amount of dough or the addition of light cream. The finished product is very high, almost half the height of the toast box. It is a big tall one. Because the middle method is used, the finished product is very soft and ages slowly. Now it is cold. It is not convenient to make toast fermentation when it is hot. The cold storage method is a good choice for cold weather. The caramel butter sauce inside can refer to Jun’s method, but I did not make it so sweet. The ratio of sugar to whipped cream is 1:2. You can adjust it flexibly. For example, if your caramel sauce is sweeter, reduce the sugar in the ingredients. Finally, the eggs and caramel sauce in the main dough can be adjusted slightly according to the actual humidity of the dough. "

Ingredients

90g High Fan
61g Caramel Butter Sauce
30g Egg
0.5 to 1g Yeast
3.6g Salt
24g Caster Sugar
126g Water

Toast with Medium Caramel Cream Sauce

1. First make the medium dough. Dissolve the yeast in the middle seed with water, and knead the flour into a dough.

Toast with Medium Caramel Cream Sauce recipe

2. It is cold now, so you can put it at room temperature for one hour and then put it in the refrigerator to ferment for 17-24 hours. This is fermented dough.

3. Tear the dough with your hands and take a look, the inside is like this.

4. Put all the ingredients of the main dough into the bread machine. Separate the salt, sugar and yeast. The amount of yeast should be fine-tuned according to the weather. Put a little bit less in hot weather and a little bit more in cold weather. The amount should be between 0.5-1 g.

5. Tear the medium kind of dough into small pieces and put it in.

6. Knead the dough completely.

7. Take a small piece of dough and inspect it to pull out a thin and hard-to-break film.

8. Divide the dough into three equal parts.

9. Respectively spheronize and let the cling film relax for 15 minutes.

10. Take a portion, turn it into an oval shape and turn it over.

11. Fold both ends to the middle.

12. Longer and thin the bottom edge.

13. Roll up the seal from top to bottom.

14. Make three bottom-down rows into the toast box.

15. Cover with plastic wrap, put a bowl of hot water in the oven, turn on the fermentation gear, and press it with your hands without rebounding and slightly tension. Lower the oven at 185 degrees for about 35 minutes. This toast is very easy to be colored because it is high-boiled and has caramel. It is necessary to cover with tin foil as soon as possible, otherwise the color will be too dark.

Tips:
1. The method of caramel butter sauce can refer to Jun’s method, but I do not make it so sweet. The ratio of sugar to light cream is 1:2.
2. This toast is very easy to be colored because it is high-boiled and has caramel. It is necessary to cover with tin foil as soon as possible, otherwise the color will be too dark.