Whipped Cream Toast
by Keyi mother
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. The ingredients are ready and the butter softens.
2. Put all the ingredients except the butter into the bread machine or chef's machine to knead the dough.
3. After kneading into a dough, add softened butter and continue kneading.
4. Knead to the complete stage, and just take out the film.
5. After spheronization, basic fermentation is carried out, and the fermentation becomes 2 times larger.
6. Dip your fingers in flour and poke the hole without retracting.
7. Take out the dough and divide it into 3 parts. Roll the plastic wrap and let it rest for 15 minutes.
8. Roll out the dough, turn it over, and thin the bottom edge.
9. Fold the left and right sides toward the middle.
10. Roll up from top to bottom, pinch the seal tightly.
11. Put it into the learn toast box for two servings.
12. Ferment to a state of 8-9 minutes full.
13. Bake the lower part of the 5400 oven at 190°C and 210°C, and bake for about 30 minutes. Cover the tin foil in time after the surface is colored.
14. The hot air is shaken out of the oven, and the mold is removed and allowed to cool.
Tips:In hot weather, use ice for liquid materials such as water, milk, and eggs to avoid overheating of the dough.
