Whipped Cream Toast

Whipped Cream Toast

1. The amount of the ingredients can make two 450g toasts. First, prepare the middle kind of ingredients (all the ingredients in the main ingredients), in which the milk is heated to warm, the egg whites are warmed up, and the cream is also solid if it is the kind It’s okay, just take the weight you need

2. Put the yeast into the warm milk, stir well and let stand for 2 minutes

3. Mix the whipped cream, milk yeast mixture, egg whites, and butter in the medium seed material into the bread bucket

4. Then put in sugar and high powder

5. Then start the kneading function. In this step, you only need to mix the ingredients evenly. When you move it into the basin and prepare for fermentation, you can put it in a large basin. Put some warm water in the basin to help the fermentation. Speed; if it’s summer, just room temperature

6. Fermented to 2.5 times the size, I used it for less than 2 hours

7. Take out the dough and cut it into small pieces with scissors and put them in a bread bucket

8. Add the ingredients of the main dough and remove the butter

9. Just start mixing the noodles; note: when you first start mixing the noodles, the noodles will become especially thin, like mud, remember not to add flour! ! ! Just knead the dough like this, it will be completely integrated in a while

10. After kneading for 25 minutes, add the butter in the main dough; continue kneading for about 15 minutes

11. After kneading the dough, check the glove film. If it is not good, beat and rub it on the chopping board until the glove film appears.

12. Round the dough and relax for 30 minutes, then wrap it with plastic wrap

13. After 30 minutes, the dough is vented, and then rounded and divided into 2 portions; because I made two 450g toasts with the ingredients

14. Divide the two doughs into three equal parts, six parts in total, cover with plastic wrap and relax for 15 minutes

15. Now you can do the final look

16. First roll the dough into an oval shape

17. Fold inward from the upper and lower thirds after turning it over

18. After turning 90 degrees

19. Roll out to form a long oval shape, pay attention to thin the upper edge, so that the dough fits well when rolled up

20. Roll up the dough from bottom to top

21. Then gently put the dough into the toast box

22. Then put all the 6 doughs into two toast boxes

23. Now enter the final fermentation step. My method is to put it in the oven without electricity, put a pot of hot water, and stuff the dough with the steam of the hot water, so that the temperature and humidity can be guaranteed. Change the water halfway, because now it’s easy for the water to cool and ferment to fullness. It took about 70 minutes.

24. Put it in the oven at 180 degrees for 40 minutes; pay attention to cover it with tin foil in time, mine is too late for the cover, which causes the toast to be a little too dark

25. After the final baking, immediately place the grill on the grill, cool and slice and seal it

Tips:

This toast has a very important link. After cutting the medium-type dough into small pieces, add the main dough ingredients for the first 10 minutes to make the dough. The dough will become particularly soft and muddy. After that, be sure not to Seeing that it is soft and rotten, add flour, because after kneading for a while, the dough will completely absorb water and become very smooth. If you add flour, the dough will become dry, and it feels a little lost.