Whipped Cream Toast
1.
Put all the ingredients into the bucket of the bread machine (put in the order of liquid first, then type, yeast last)
2.
Start the kneading procedure of the bread machine, repeat 2~3 kneading procedures to knead the dough to the complete stage (take a small dough to pull out the film by hand), put the kneaded dough in a clean basin and cover it to keep fresh Membrane fermentation at room temperature
3.
The dough is fermented at room temperature to 2~3 times the size (dip your fingers in a little dry flour and poke a hole in the middle of the dough, the hole does not shrink, it means that the fermentation is complete)
4.
Put the fermented dough on the silicone mat and vent it. After venting, divide it into 6 small doughs, and cover them with plastic wrap and let them stand for 15 to 20 minutes.
5.
Take a loose dough and roll it into an oval shape with a rolling pin
6.
The rolled dough is turned over and rolled up from the bottom
7.
Put the rolled toast into the toast box and cover it with cling film or lid for secondary fermentation. Finish the remaining dough according to the above steps
8.
After all the dough is finished, let it ferment at room temperature until it is 8 minutes full (if the indoor temperature is low in winter, you can use the oven to help ferment. When fermenting, put a bowl of water in the oven, select the fermentation function, and set the temperature to about 30 degrees)
9.
After the dough is fermented, brush a layer of egg liquid on the surface
10.
Put it in a preheated oven at 190°C and bake for 40 minutes. (It is recommended to cover the tin foil or the toast box lid in the middle. The color will be more beautiful. The first time you bake the toast after the new one, forget to cover the lid in the middle of the break-in period. The color on the surface is a bit dark. When you bake the toast for the second time and the second time, adjust the temperature directly, and the color of the baked toast is very good). After the oven is baked, it is inverted and placed on the grill to cool and let it cool. Slice it for later or tear it with your hands. Pack it in a fresh-keeping bag if you can't finish it that day.
Tips:
1. The amount of liquid in the dough is appropriately adjusted according to the water absorption of the flour
2. The dough for toast must be kneaded out of the film, and the toast that is baked out of the dough is delicious
3. Two fermentations and intermediate fermentations in bread making can not save one link
4. General household ovens may have temperature differences. Adjust the temperature and time according to the conditions of your own oven when baking.
