450g one toast mold

270g high-gluten flour

50g eggs

25g fine sugar

30g milk

30g milk powder

20g butter

3g salt (1/2 small spoon)

5 grams of baking powder (1 small spoon)

92 grams of Tang Zhong: 50 grams of high flour + 250 grams of water, mix well, put it in a pot and heat it over low heat until 65 degrees, (if you don’t have a thermometer, you can check the texture and thickness by observing the surface). Stir constantly during this period. After it is ready, let it cool before weighing it. The rest can be kept clean and sealed and refrigerated for later use. After the first use, it can be stored for 1-2 days. Once the tangzhong batter turns gray, it cannot be used again! ! ! )

Production process

1. Pour the milk into a bowl and heat it in the microwave at 100% power for 20 seconds.

2. Let it warm (about 38 degrees, preferably not hot to the touch), add baking powder, stir well to make fermented water.

3. Mix flour + eggs + sugar + salt + milk powder + soup + fresh cream and add fermented water. Knead into a ball and the surface is smooth. Add 20 grams of butter and continue kneading until complete. Expansion stage (that is, a tough and translucent film appears, which appears in a smooth circle shape after being broken by hand).

4. Cover with plastic wrap in a warm place and ferment. When the dough has doubled in size, dip your fingers in flour and poke a hole in the dough. The hole will not shrink back. (This process is the first fermentation, which takes about 40 minutes. I put it at room temperature, 28-29 degrees. During this free time, you can brush the toast mold with a layer of butter.)

5. Take it out, Gently pat the air out of the dough with your hands, divide it into two parts, roll them into balls, and let them rest (this process is an intermediate fermentation, 15 minutes. You can preheat the oven to 160 degrees during this time).

6. Use a rolling pin to roll the two pieces of dough into an oval shape. After rolling, turn the dough over so that the side that was originally at the bottom is facing up, and roll it up from top to bottom.

7. Put the bread rolls into the toast mold, cover with plastic wrap, place a grill on the oven, and lay a wrung-out wet towel on top (be careful not to cover the air outlet) and let it rise The toast mold scores 7-8 points.

8. Place in the lower layer of the oven (if there are four layers, put it in the middle and lower layers), 160 degrees for 30 minutes. (The specific time can be increased or decreased according to your own oven)

9. Remove from the mold while hot and let cool.