Whipped Cream Toast

Name: Whipped Cream Toast
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 350g Medium-type dough high-gluten flour; 500g Angel Fresh Yeast; 210g milk; 150g High-gluten flour; 75g Caster sugar; 6g salt; 100g Light cream; 70g Whole egg liquid; 15g butter; Some, spray surface water

by Wen_jun

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

Everyone started to get busy during the new year, and the mother-in-law also made noodles on the holiday, such as colorful steamed buns, rice cakes, fish pastry, all kinds of things are busy every day!
The little sugar melon I have on hand is sticky and I can't do anything, but I always want to take the time to make a toast. No. 6 and No. 7, one step further from the goal of No. 60!
The first time I used fresh yeast, the explosive power of this fermentation felt like an overwhelming feeling. I could feel it when I looked at the formation of the finished product. The height of the measurement was more than 15 cm. But this big headshot is also enjoyable!

Whipped Cream Toast

1. Put all the ingredients of the medium type dough into the noodle bucket of the chef's machine. After mixing at the 2nd gear, change to the 4th gear and knead evenly. Cover with plastic wrap and leave it in a warm place to ferment to 3 to 4 times.

2. Cut the kind of dough into small pieces, put it into the dough bucket together with all the ingredients in the main dough except the butter, mix in the second gear, and knead until the dough is smooth.

3. Add softened butter and continue kneading at level 6

4. Knead until you can pull out a stronger transparent film, that is, the complete stage

5. Cover the kneaded dough with plastic wrap and let it rise for 30 minutes

6. After proofing, the dough is divided into 6 portions, one portion is about 168 grams, and the dough is rounded and covered with plastic wrap to relax for 20 minutes

7. Take the loosened dough and roll it into a tongue shape

8. Fold left and right to the middle, slap it, and roll it out slightly. The width is about the same as the toast box, and the bottom edge is thinned.

9. Roll up and close from top to bottom

10. Put them into the toast box one by one, with the opening facing down and facing the same...the oven opened 35 degrees to put a bowl of warm book, fermented to 9 minutes full, it took about 1 hour and 20 minutes I sent a bit too much, because the other one The preheating setting of the oven is wrong and the preheating did not start, so I kept waiting

11. The surface is sprayed with water, the middle and lower layers are heated at 160 and lower at 170. The background color that can come out in 40 minutes is as light as before, but the color of the learner is lighter than the last time 160. After the oven is released, the mold will be released and dried.

12. Next time the bottom temperature will continue to increase by 10 degrees

Tips:
1. The liquid is adjusted according to the water absorption of the flour
2. For different brands of cook machines, the practicality and status of the gears are also different, please refer to
3. Fresh yeast fermentation speed is fast, regardless of the time to see the status
4. The temperature and time are adjusted according to the situation of your own oven
5. The formula is for 2 pieces of 450 g, one piece can be halved

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