Ingredients:
Medium species: 350 grams of high-gluten flour, 230 grams of milk and 6 grams of high-sugar tolerant yeast.
Main dough: high-gluten flour150g, fine sugar 70g, whipped cream 70g, egg liquid 60g, milk 50g-60g, milk powder 25g, butter18g and salt 5g.
Practice:
1. Mix and knead all the materials of the medium-sized dough into dough, put it in an egg beater, cover it with plastic wrap and put it in the refrigerator for refrigeration and fermentation 17 hours.
2. The kind of dough is fermented to about three times the size, and the state of the dough inside the fermented dough is honeycomb. (It is normal that the fermentation of the seed dough may not reach 3 times as large as that at different refrigeration temperatures in the refrigerator.)
3. Put the materials other than butter in the dough bucket of the chef's machine, cut the fermented seed flour into small pieces and put them together, and beat them in the second gear of the chef's machine for about 10 minutes, so that they can be kneaded into smooth dough with a little stiffness.
4. Add butter, continue to shift from 2nd gear15min to 3rd gear for 5min, and a firm transparent film can be pulled out.
5. The kneaded dough is smooth, sealed with plastic wrap and allowed to stand at room temperature for 30 minutes.
6. It is best to control the temperature of the kneaded dough at about 26 degrees.
7. Weigh the dough and divide it into 6 small doughs, round them, cover with plastic wrap and relax for 5- 10 minutes.
8. Take a loose dough and gently roll it into a tongue.
9. Turn it over and roll it into a cylinder from top to bottom.
10. Roll it all up and cover it with plastic wrap to relax 15 minutes.
1 1. Take out the rolled dough and gently roll it into a tongue shape again. If there are bubbles on the edge, pat it off by hand, turn it over and roll it from top to bottom.
12. Put the triplets into toast box, ferment in the oven, set the temperature to 38 degrees, and put a bowl of hot water.
13. Fermented to 8-9 minutes in toast box.
14. Heat the oven/lower the oven at kloc-0/85℃/preheat at kloc-0/75℃ for at least 10 minutes, then put it in toast box and bake for about 42 minutes.
15. After taking out the oven, slightly shake the mold, demould it, brush a thin layer of butter on the surface of the bread, put it on the drying rack and put it in a bag at hand temperature for preservation.
Tips
1. The dough will be dry if the liquid ratio is low, so it can be kneaded into dough.
2. When the temperature is low, please ferment the dough at room temperature for 30-60 minutes before putting it in the refrigerator.
3. It is normal that the fermentation of the seed dough may not reach 3 times as large as that at different refrigeration temperatures in the refrigerator.
4. The temperature and time of the oven are for reference only, please adjust it according to your oven temper.
5. The recipe is two 450g toasts, the toast powder is camellia, the oven is Bai Cui 3060, and the chef machine is Bai Cui 4500.