270 grams of high gluten flour

50 grams of eggs

25 grams of fine sugar

30 grams of whipped cream

Milk 30 grams

Milk powder 30 grams

20 grams of butter

3 g of salt (1/2 tsp)

5 grams of baking powder (1 teaspoon)

Tang Zhong 92g: 50g of high flour+250g of water, stir well, put it in a pot and heat it to 65 degrees with low fire (if there is no thermometer, it can be determined by observing the appearance of lines and thickness on the surface). During this period, keep stirring, and then let it cool before weighing and using. The rest can be sealed and refrigerated for next use under the condition of keeping clean, and can be stored for 1-2 days. Once the Tang Zhong batter turns gray. ! ! )

manufacturing process

1. Pour the milk into the bowl and heat it with microwave oven 100% fire for 20 seconds.

2. Put the temperature (about 38 degrees, it is advisable not to burn your hands), add the baking powder, and stir well to make fermented water.

3. Add fermented water to high flour+egg+sugar+milk powder+Tang Zhong+whipped cream, and knead it into a ball with a smooth surface. Add 20g of 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 only takes 16 minutes. Pay attention to the strength and speed of kneading. I use the method of kneading while falling >

4. Put it in a warm place, cover it with plastic wrap, ferment it to twice the 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 40 minutes. I put it at room temperature, 28-29 degrees. In this free time, you can brush the toast mold with butter. )

5. Take out, gently pat off the air in the dough, divide it into two parts, roll it round and relax (this process is intermediate fermentation, 15 minutes. In this spare time, you can preheat the oven to 160 degrees).

6. Roll the two doughs into an oval shape with a rolling pin, and turn the rolled dough upside down, so that the original side below is up and rolled up from top to bottom.

7. Put the bread rolls into the toast mold, cover 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) to make the toast mold 7-8 minutes full.

8. Put it in the lower layer of the oven (if there are four layers, put it in the middle and lower layers), 160 degrees for 30 minutes. (The specific time can be increased or decreased according to your own oven)

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