125g high-gluten flour, 25g low-gluten flour, 2g common yeast (or German organic live yeast), 15g sugar,

Cream 10 g, salt14 teaspoon, milk 100 ml.

working methods

1

Prepare a10.5 *10.5 *10.5 cm square toast mold, and grease the dough (except the weight) for later use. Add yeast, sugar, salt and milk to the flour, stir well and knead into a non-sticky dough.

2

Add the cream and continue to knead the dough+beat the dough until it becomes softer and softer.

three

Knead the film (the total kneading time is about 7~ 10 minute).

four

Round it, put it in a steel basin, and then put it in an unheated oven for the first fermentation (a cup of hot water can be put in winter to help fermentation), and the fermentation will be twice as large.

five

Squeeze the air, divide it into two parts, and then squeeze your mouth tightly to form a circle.

six

Turn it up, roll it into a tongue with a rolling pin, and then roll it up.

seven

Put it in a toast mold and then put it in an unheated oven for secondary fermentation (a cup of hot water can be put in winter to help fermentation), and the fermentation will be twice as large.

eight

Bake in oven 180 degrees for about 25 minutes.

nine

After baking, put it on the shelf to cool.

10

Can be cut into four slices of thick toast.

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