Preparation materials: high gluten flour 1300g, sugar 2 16g, yeast 18g, milk powder 24g, whole egg 180g, egg yolk 60g, milk 2 16g, light cream 60g and water 2/kloc-.

Decoration: moderate softening of butter.

Baking temperature: fire 160℃, fire 205℃

Baking time: 35 minutes

Operating steps:

1. Pour all the powder into the chef's machine, mix the liquid materials evenly (preferably refrigerated) and pour them into the chef's machine. Except butter and salt! ! !

2. Mix the liquid material and powder evenly until 80% of the powder is beaten evenly, and add salt and one third of butter to continue to beat evenly.

3. After the butter is absorbed, add one third of the butter and stir. After re-absorption, the rest was added and stirred to 100%.

4. Take out the dough, relax for 20 minutes at room temperature, and divide it. Minute 130g/ piece.

5. Relax for another 25 minutes, and then have a facelift. First of all, take off the bubbles, roll them long, almost as wide as the mold, press the bottom thin, roll them up from the head and tighten the tail.

6. Put the triplets into a 450g mold for proofing.

7. Wake up for 7 minutes, cut the top and squeeze in softened butter. Bake in the oven.

Precautions:

1. This is heavy oil toast. Without butter, the dough is dry. Don't add liquid just because it is dry!

2. Control the surface temperature! Therefore, the liquid material is preferably ice, or water can be replaced by ice water. The ratio of ice to water is 3: 7!

3. This toast is uncovered! Pay attention to surface coloring! When the color is satisfied, cover it with tin foil in time!

4. Be sure to shake out the hot air after it is baked, and then let it cool! After the oil is returned, it is really delicious!