Light cream toast

I like to add whipped cream when making toast, which can not only increase the flavor of milk, but also improve the softness, making the refined oil taste particularly good. This kind of toast is very fragrant when eaten directly. Just have a glass of milk for breakfast.

Ingredients: high gluten flour, whipped cream, milk, eggs, soft sugar, butter, yeast powder, refined salt.

Practice steps:

Step 1, adding all raw materials except butter into the bread barrel,

Step 2, start a dough mixing program for 10 minute, and then add butter.

Step 3, start two dough mixing programs again until the dough reaches the expansion stage.

Step 4, fermenting to twice the original volume,

Step 5, after venting, divide the fermented dough into four equal parts, round and relax for 5 minutes.

Step 6, take a loose dough and roll it long.

Step 7, roll up from top to bottom, pinch the closing piece tightly,

Step 8, so do it all well,

Step 9, code into toast box,

Step 10, put it in the oven, add a bowl of hot water, and ferment until it is 9 minutes full.

Step 1 1, put into a preheated oven, lower floor, 175 degrees, fire up and down, bake for 40 minutes,

In step 12, the baked toast is immediately demoulded, taken out and put on the grill to dry until it is almost the same as the hand temperature, and then it can be put into a fresh-keeping bag, stored at room temperature and eaten within 48 hours, with the best taste.