Usually, I seldom buy whipped cream. Occasionally, children want to eat egg tarts or make some cakes, so they have to buy whipped cream. However, the better whipped cream is packed in 1L, and there is no small package. Every time I buy it, after I use up a part, I will leave a part. After opening it, I need to dispose of it in time, so I should not leave it for too long. I have not disposed of it in time for several times and finally throw it away. The consumption of whipped cream is relatively slow except for making cream cakes. The problem is that no one likes cream cakes at home, and it is rare to make them several times a year, so we can only find other ways to solve it. I tried to use whipped cream instead of water to make toast before. Apart from worrying about high calories, it tasted good and disappeared very quickly. This time, I used the remaining whipped cream to make toast again.

Prepare ingredients:

Medium species: 250g of high-gluten flour, egg 1 piece, whipped cream 160g, and 3g of yeast.

Main dough: sugar 35g, salt 2g.

Production method:

1, mix and knead all the materials of the medium-sized dough into smooth dough, cover it with plastic wrap and ferment to twice the size.

2. Tear the fermented dough into small pieces and put them in the bread machine barrel, and add the sugar and salt in the main dough.

3. Start the dough kneading program, and take it out until the film is out.

4. Divide the dough into 3 equal parts, and relax by rolling15 ~ 20min.

5. Take one of the dough and roll it into a long tongue.

6, from one end to the other end, convergent down.

7. Make the remaining dough according to the above steps, and put it in the toast box after making it.

8. Ferment at room temperature to twice the size, and brush a little egg liquid on the surface.

9. Put it into an oven preheated in advance, and bake the middle and lower layers at 180 degrees for about 35 minutes.