Whipped Cream Toast
1.
Knead the Chinese ingredients into a dough and put them in the refrigerator to ferment at 12-17
2.
Put the ingredients except butter in the auxiliary material into the bread machine, shred the middle-type dough, knead it in the bread machine for 15 minutes until the expansion stage, add softened butter
3.
Knead out the glove film, knead for 35-40 minutes in a bread machine
4.
Fermented at room temperature to 2 times larger
5.
The fermented dough is vented into three parts, covered with plastic wrap, and relaxed for 15 minutes
6.
Roll out into a rectangle and roll it up from top to bottom, pinch tightly to close the mouth
7.
Put in toast box
8.
Put it in the oven to ferment at 36 degrees, put a bowl of hot water next to it to increase the humidity, and ferment to 8 minutes full, about 1 hour
9.
Preheat the oven at 180 degrees for 10 minutes, put it in the lower part of the oven and fire up and down at 180 degrees for 40 minutes, and tin foil in time.
Tips:
1. The amount of a 450g Sanneng toast box 2. The water absorption of flour is different. If it is too wet before adding butter, add some flour to adjust. I use Russian high flour, and I feel that the amount of water can hold. 3. The temperature is based on your own oven Adjust, color and cover the tin foil in time, one shot at room temperature over 28 degrees, maximum 1 hour
