Required ingredients:
250g of high-gluten flour, 20g of butter, 0g of fresh milk100g, 70g of whipped cream, four eggs, 3g of salt, 3g of yeast powder, 30g of soft sugar and a little corn oil.
Cooking process:
1. Pack all the necessary materials separately, in which the butter needs to be taken out of the refrigerator in advance and cut, then naturally thawed and softened at room temperature, and then put four eggs into a small bowl and stir them with chopsticks to form a uniform egg liquid for later use.
2. Pour a proper amount of fresh milk, whipped cream and egg liquid into the inner container of the bread maker, then add high-gluten flour and a small amount of salt, yeast powder and soft sugar, cover it, start the kneading process, and add butter after fifteen minutes.
3. Start the kneading program again, knead the dough for about 10 minutes, pause the program, take out the dough from the bread maker, and stretch it by hand, which can draw a transparent, thin and tough fascia state, indicating that the dough has been kneaded.
4. Spread a layer of dry flour on the dough table to prevent sticking, then take out the dough and knead it by hand several times. Knead into round non-stick dough, put it into a basin, then seal the mouth of the basin with plastic wrap or cover, and put it aside to sober up.
5. The wake-up time is set according to the ambient temperature. Just make sure that the dough in the big pot expands to twice or two and a half times its previous size, and then press the dough surface with your fingers to form a smooth hole that will not shrink immediately.
6. Take out the big dough that has been proofed, put it on the dough table again, and rub it with your hands. After removing the excess gas in the dough, divide the big dough into three equal parts, knead each small dough into a circle in turn, and cover it with plastic wrap to relax.
7. After about twenty to twenty-five minutes, take out the loose dough one by one and knead it into an oval shape, and then roll it into thin and even strips with a rolling pin, which looks like beef tongue cakes.
8. Then slowly roll up each piece of beef tongue bread from one end. Don't roll too hard, just roll. If it is rolled too close, it is easy to make the interior of the finished toast too tight and hard.
9. Coat a thin layer of corn oil on the inner side of the special mold for baking toast bread in advance to prevent adhesion, and then put the rolled three dough rolls into the toast mold, leaving an expansion space in the middle.
10. Put the toast mold in a warm place for final relaxation and proofing. When the dough roll is completely expanded to account for about four fifths of the mold volume, put it in a preheated oven, adjust the fire temperature to 160 degrees and bake for 40 minutes.
Cooking skills:
Pay attention to the inside of the oven when baking the toast bread mold in the oven. When the baking time is about 15 to 20 minutes, check the coloring of the outermost layer of toast bread.
Toast should be evenly spread and golden in color. Take out the mold first and cover it with a layer of tin foil before baking. This can not only ensure that toast bread is completely mature, but also ensure uniform color and good appearance.