Toast bread must be completely cooled and demoulded, and it is easy to shrink back when it is hot. In addition, being awakened too much is easy to retreat, and being too big is easy to retreat. This should be mastered flexibly.

The method of making toast is as follows:

Ingredients: high gluten flour100g, egg liquid 50g, butter 20g, wheat flour 50g, milk 30g, condensed milk 60g, whipped cream10g, water180g, sugar 20g, salt 2g and yeast 4g.

1. Mix high-gluten flour, wheat flour, egg liquid, condensed milk, sugar, salt and yeast powder and knead into dough.

2. Dough fermentation 10 min.

Butter melts at room temperature.

4. Add butter to the dough, divide into three parts, and ferment in a warm place 10 minute.

5. Roll three pieces of dough into strips (width 8cm, length 18cm), then roll them up and smear them with egg liquid.

6, oven 150 degrees, 30 minutes.

7, cooling and demoulding.

People's Network-Be a Qualified Bread Control? Teach you the skills of eating bread.