Ingredients: 250g of bread flour.

Accessories: egg 35g, sugar 45g, whipped cream 60g, milk 100g, high-sugar tolerant yeast 3g, butter 20g.

Practice steps

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

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

3. Take out the dough and knead it. After kneading 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 with a press, divide it into three equal parts, and finally cover it with plastic wrap to relax for 15 minutes (plastic wrap is not needed in summer).

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

6. Put the rolled dough into the toast box. Ferment in a 38-degree oven until the mold is 9 minutes full.

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

8. Preheat the oven to 170 degrees, and fire it up and down. Bottom layer, 170 degrees for 40 minutes, with or without tin foil.

9. After taking the mold out of the oven, gently shake the mold to drain water, then immediately take out the bread and let it cool at room temperature.

skill

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