This is a toast containing a lot of light cream, using the medium kind of refrigerated fermentation method, the toast made is particularly soft, toast layer by layer, the drawing effect is great, the milk flavor is full, but not sweet, the more you want to eat that, if the home is useful with endless light cream, you can try this toast, the method is simple, the success rate is high, the taste is not to say
By Yangchun white snow small food light
Medium-seeded dough ✅
Bread flour 175 g
Milk 75 ml
1 egg (about 50-55 g)
Resistant to high sugar yeast 3 g
Main dough ✅
Bread flour 75 g
Salt 2 g
Sugar 30 g
Butter 10 g
Light cream 90 ml
1, first make the medium seed, with warm milk 75 grams + 3 grams of high sugar resistant yeast to dissolve
2: 175g bread flour (high gluten flour) + milk-boiled yeast, whisk into a ball at low speed with a cooking machine
3: Put the dough into a container, cover with plastic wrap, and refrigerate for about 15 hours
4, after the fermentation of the medium dough is opened, the inside is honeycomb-shaped, you can smell a wine aroma, sweet flavor, not sour
5: Cut the medium dough into small pieces and put it into the cook machine barrel, add 2 grams of salt, 90 ml of light cream, 75 grams of bread flour, 30 grams of sugar, (10 grams of butter first soften and cut into pieces, first do not put butter for the time being.)
6, the cooking machine first 2 gears into a ball and then turn 3 gears, the total whipping time of about 10 minutes, at this time the dough can be pulled out of a relatively thick film, as shown in the picture
7: Add the softened butter
8, first low speed 2 gear with 1-2 minutes to knead the butter into the dough in 4 gears and whisk for 5-6 minutes, you can pull out the thin transparent glove film on it (if you can not use 3 gears and then whisk for 1-2 minutes, the whipping process can stop and observe more)
9: Divide the kneaded dough into three equal parts, about 165 grams each, arrange into a circle, cover with plastic wrap and relax for 10 minutes
10: Take a dough and roll out into a strip about 40 cm long
11. Roll up from top to bottom, and then flatten vertically, with the mouth facing down
12: Roll out into a 50 cm long strip
13. Turn the strip over, roll it up from left to right, and close the mouth face down
14. Put it into the toast mold after doing it in turn (the mold is a 450-g toast mold of Sanneng)
15, the oven open fermentation mode 35 ° C, put the toast into it, and then put a bowl of warm water to increase the humidity, fermentation for 60-70 minutes, to toast fermentation to the mold 9 points full mainly
16: Preheat the surface of the fermented toast with a layer of egg mixture (which can also be not brushed) in the oven for 180 ° C
17: Heat 180°C in the oven and bake for 40 minutes
18: About 10 minutes or so, then cover with tin foil after the toast surface is satisfied
19. After the toast is baked, quickly move it to the grilling net to dissipate heat, and use side placement
20, wait for the toast heat to dissipate, use a plastic bag to wrap the noodles and seal, after 5 hours the toast inside and outside the surface becomes very soft
21, the internal tissue of toast is very delicate and soft, the milk is rich and not sweet, it can be eaten as a hand torn bread, or sliced to make a sandwich
The basic matters that need to be paid attention to in making bread toast are very much, I would like to say that it increases the success rate of everyone making toast 1.The summer weather is hot, in order to better control the temperature of the noodles, it is necessary to put the noodle bucket and the noodle hook, eggs, high gluten flour, milk, etc. in advance to refrigerate, at least refrigerate for more than 1 hour 2.The egg selection is not big, remove the eggshell The weight of the egg is about 50-55 grams 3.The flour is baked with special high gluten flour, also called bread flour, can not use the high gluten flour of dumplings Oh, Yeast is also baking special high-sugar yeast 4.The water absorption rate of flour is different, the liquid part (light cream or milk, can be reserved in advance 10-20 ml) according to the degree of softness and hardness of the dough is appropriately added or reduced 5. The oven is different at home, the baking temperature time is different, this needs to be run-in with the own oven many times, can not be generalized
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