Medium material:

350 grams of high gluten flour

Egg liquid 75g

Dry yeast 6g

Milk135g

Main dough:

High gluten flour150g

90g caramel sauce

60 grams of sugar

6 grams of salt

60 grams of milk

Surface decoration:

Proper amount of butter

Proper amount of egg liquid

Sea salt caramel sauce

Fine sugar150g

50 grams of water

Cream150g

2-3 grams of salt

Method for making toast with sea salt caramel sauce

Mix all the China materials together, knead them into a ball, and wrap them with plastic wrap. Now the temperature is 23 degrees and it has been fermented for a little over an hour and a half.

When the medium-sized dough is fermented to 2-3 times the size, the medium-sized dough is torn into small pieces, and all the materials of the main dough are mixed and kneaded into a complete stage to produce a tough film. Note that after mixing at first, it feels thinner. Don't add flour casually, just knead it for a while. I use the Bosch chef machine, which takes about 20 minutes.

Let the kneaded dough stand for half an hour and begin to set.

First, divide the dough into four equal parts, each with 225g, round it, cover it with wet gauze, and relax it 15min.

Take a dough that has stood still, roll it into an oval shape with a width similar to that of toast box, roll it into strips from top to bottom, and put two pieces into a toast box.

Ferment in a warm place. I put the net in the oven and put a plate of hot water under it. It takes about an hour and a half for two rounds to reach eight minutes.

Brush the surface with egg liquid and squeeze the softened butter into the gap in the middle.

Preheat the oven to 180℃ and bake for 30 minutes. In the eighth or tenth minute, it is about 3-4 cm higher than toast box. The surface has been painted, and the heat of various ovens is different. Observe for yourself. When the color turns Huang Shi, cover it with tin foil.

After 30 minutes, take it out of the oven and put it online. Delicious caramel toast will be fine. After heating, put it into a fresh-keeping bag, completely cool it and slice it.

This is a slice when it is hot. It's soft, fragrant and tall.

Sea salt caramel sauce: put water and fine sugar into a deep pot, boil, and heat whipped cream at the same time. When the syrup turns amber, pour in the boiled light cream, stir quickly and add salt, and it will be ok. Be sure to pay attention to boiling when adding whipped cream, so the pot should be big enough and deep enough!

skill

1, be patient when mixing with the main dough. Rub it for a while. Don't feel thin, just trim it. The chef's machine doesn't hook. I'll help it with a rubber scraper. It will be fine in a minute.

2. Regarding the tin foil, each oven has a different temper. In the seventh minute, you should observe the coloring by yourself and cover it when you feel enough.

3. The amount of this formula is 450g of Sanneng Jinbo toast box. Please halve the number of children's shoes by yourself.