Ingredients: 250g of bread flour.

Accessories: 35g of eggs, 45g of sugar, 60g of whipped cream, 0g of milk100g, 3g of high-sugar resistant yeast powder and 20g of butter.

Practice steps

1, all ingredients except butter and salt are put into the chef's machine, and after the thick film is kneaded by the chef's machine, salt and butter are added.

2. Kneading is a crucial step. It is more convenient to knead dough with a chef's machine, and this glove film can be used to make toast. My suggestion is that novice friends should not try to knead dough by hand, because toast dough contains a lot of water. If it is not kneaded well, make toast.

3. Take out the dough and knead it. After kneading it into a circle, cover it with plastic wrap to prevent the dough from drying out. Put it in a warm place and ferment it to twice its size.

4. Fermented dough, then we exhaust it by pressing, divide it into three equal parts, and finally cover it with plastic wrap to relax for 15 minutes (plastic wrap can be omitted in summer).

5. Then we roll the loosened dough into strips and roll it up from top to bottom.

6. Put the rolled dough into the toast bread box. Ferment in the oven at 38 degrees until the mold is nine minutes full.

7. The picture below is full of nine points, so that the toast will be angular.

8. Preheat the oven to 170 degrees, and fire it up and down. The bottom layer, 170 degrees for 40 minutes, can be covered with tin foil or not.

9. Shake the mold slightly after it is taken out of the oven to discharge moisture, and then immediately take out the bread and let it cool at room temperature.

Tips

The toast I made does not collapse or retract, it is round, full and delicate, and it is very delicious. The main thing is the awakening step, which must be indispensable. There is also the step of kneading dough. Novices who can't knead dough must use the chef's machine. If the dough is not kneaded well, the toast made will be inelastic.