raw materials: 45g of a toast mold, 27g of high-gluten flour, 5g of eggs, 25g of fine sugar, 3g of whipped cream, 3g of milk, 3g of milk powder, 2g of butter, 3g of salt (1/2 teaspoon), 5g of baking powder (1 teaspoon) and 92g of Tang Zhong

Method 1. The consistency is determined), during which it should be stirred continuously. After it is done, it can be weighed and used after it is cooled. The rest can be sealed and refrigerated for next use under the condition of keeping clean, and can be kept for 1 ~ 2 days. Once the Tang Zhong batter turns gray, it can not be used again! ! ! )

2. Pour the milk into the bowl and heat it in the microwave oven with 1% fire for 2 seconds.

3. put the temperature (about 38 degrees, not hot), add baking powder, and stir well to make fermented water.

4. High flour+egg+sugar+salt+milk powder+Tang Zhong+whipped cream, add fermented water, and knead it into a ball with a smooth surface. Add 2g butter and continue to knead it until it is completely expanded (that is, a tough and light-transmitting film appears, which is smooth and circular after being punctured by hand). (The above kneading stage took only 16 minutes, so pay attention to the strength and speed of kneading. I used the method of kneading while falling.)

Bread

5. Put it in a warm place, cover it with plastic wrap, ferment it to twice its size, and poke a hole in the dough with your fingers dipped in flour, so that the hole will not retract. (This process is the first fermentation, about 4 minutes. I put it at room temperature, 28 ~ 29 degrees Celsius. In this free time, you can brush the toast mold with butter. )

6. Take it out, gently pat off the air in the dough, divide it into two parts, round and relax (this process is intermediate fermentation for 15 minutes. The oven can be preheated to 16 degrees Celsius in this spare time).

7. Roll the two pieces of dough into an oval shape with a rolling pin. Turn the rolled dough upside down, so that the original lower side faces up and rolls up from top to bottom.

8. Put the bread roll into the toast mold, cover it with plastic wrap, put the grill on the oven, and spread a wringing wet towel on it (be careful not to cover the air outlet) until the toast mold is 7-8 minutes full.

9. put it in the lower layer of the oven (if there are four layers, put it in the middle and lower layers), and keep it at 16 degrees Celsius for 3 minutes. (The specific time can be increased or decreased according to your own oven)

Toast

1. Take out the mold while it is hot and let it cool.