It has been almost five years since I entered the baking threshold. In fact, my initial intention is to let my family eat my own cooking. I can understand it clearly from the choice of ingredients to the production process, especially if I have children at home. You know, many ingredients used in baking are very different. For example, cream can be divided into animal cream and vegetable cream. First of all, the manufacturing processes of the two are different. Vegetable cream is made artificially, while animal cream is extracted from natural milk. Although plant ointment has advantages over animal ointment in delivery effect, stability and price, animal ointment is still good for health from the perspective of food safety. In addition, butter and cream are the same, and they are also divided into animal butter and margarine. Margarine is a chemical product, which contains more trans fatty acids. Long-term consumption will inevitably affect your health, so you should use the real thing and eat it yourself.

We often call it baking? Play baking? There is no denying that this is indeed a matter that takes time and patience, but it will also bring happiness and satisfaction. After all, it is very powerful to turn a bunch of scattered ingredients into what you want through operation! Baking bread takes a lot of time. It takes at least half a day from kneading, fermentation, relaxation, setting, secondary baking to baking in the oven. If the temperature is low and the fermentation is slow, it may take a day.

It takes several hours to ferment bread twice, so how can we make soft and sweet bread in a short time? We just need to omit the first fermentation, knead the dough for a while, and then set and bake it directly. The taste of the finished product will not be affected, and the fragrance will float in the air before it is baked. The whole production process saves half the time. Let's do it together according to the formula proportion and steps!

Souffle toast

Ingredients required: high-gluten bread flour 166g milk powder 6g high-sugar resistant dry yeast 2g salt 2g fine sugar 20g pure milk 106g egg liquid 24g butter 15g.

Souffle ingredients: 30g butter, 20g powdered sugar, 20g egg liquid and 45g milk powder.

Surface decoration: appropriate amount of coconut and almond slices.

Production steps:

1. Put the ingredients needed for the dough except butter into the bread bucket in turn, put the yeast on it, and start the bread machine program to knead the dough.

2. After about 20 minutes, the dough becomes smooth, add softened butter and continue to knead until it is completely expanded, that is, a small piece of dough can be pulled into a transparent and firm film.

3. Move the dough to the console, divide it into two small dough evenly, cover it with plastic wrap and relax for ten minutes.

4. Making souffle: Soften 30g butter in advance, add 20g powdered sugar, and beat with electric egg beater at medium speed until fluffy and white.

5. Add 20 grams of egg liquid and 45 grams of milk powder and mix well.

6. Take a loose dough, roll it into a dough with a length of 30cm* a width of 25cm, and spread a layer of souffle evenly on it. Pay attention to leave 2cm on the top edge, and don't spread it.

7. Then roll it from bottom to top, pinch it tightly at the edge-closing position, and gently press it down.

8. Use a sharp knife to cut into three uniform strips along the long side. Don't cut off the top as shown in the figure.

9. After weaving, the head and tail are opposite, folded inward, and the bottom is handed over.

10. The other dough is also finished according to the above steps, and discharged into the toast box mold together. The mold I used is 24cm* long * 10cm* wide * 6.8cm high. If I use a 450g toast mold, all the ingredients should be increased by 1/2 respectively.

1 1. Ferment in a warm place until the toast mold is eight minutes full, spray a little water on it and sprinkle with appropriate almond slices and coconut milk for decoration.

12. preheat oven in advance 170 degrees, preheat oven in advance 180 degrees. Put the mold in the lower oven and bake for about 30 minutes. Cover the surface with tin foil in time after coloring to avoid too dark color.

13. After the bread is baked, remove the mold, move it to the baking net and let it cool.

14. A sweet and delicious souffle toast is ready, and it only needs one fermentation, which saves time!

Tips:

The dough must be kneaded until it is fully expanded, which is the key to the soft taste of bread. The temperature and time of baking should be adjusted according to the temper of your oven. The temperature of toast should be similar, but the surface must be covered with tin foil.