1. Mix and knead the medium dough materials evenly, cover with a damp towel, and ferment at room temperature to about 2.5 times the size
2. There are many small holes in the made dough
3. Tear small pieces of the fermented medium dough and put the main dough materials into the bucket of the cook machine
4. Knead the dough in a chef machine for about 15 minutes to completely pull out a large piece of film
5. The kneaded dough is equally divided into 10 portions of about 95 grams of dough. After rounding, cover with plastic wrap and set aside to relax for 15 minutes
6. After the relaxation is complete, take out light pressure to exhaust, roll it into a tongue shape, and then roll it into a cylindrical shape from top to bottom, and shape it into the mold
7. Put a bowl of warm water in the oven to keep the humidity, put the mold on the grilling net, and let it spread for about 1 hour and 20 minutes until the toast mold is 8 minutes full
8. In the COUSS 4502 oven, preheat the upper and lower heat at 160 degrees, use a grilling net, and bake the middle layer for 35 minutes. (If you feel the coloring is too fast in the middle, you can add tin foil)
9. When it is out of the oven, it will be demoulded immediately, and when it is still a little bit warm, put it in a fresh-keeping bag, and it can be sliced after it is completely cooled.
1. The medium type is not very soft and smooth when kneaded, in fact it does not matter, as long as it is kneaded into a ball, it can be sent out;
2. There is no butter formula, so tendons are not so easy to develop. The kneading time is longer, but because the whipped cream itself has oil content, the film that comes out is quite powerful.
3. The sweetness of this bread is relatively high, but I personally think that this kind of sweetness has increased the milky flavor, with less sugar, and the milky flavor also weakened.