Whole cream toast(quan nai you tu si )

Whole cream toast

Introduction:

"Recently, I found Anjia light cream which is about to expire in the refrigerator at home. What should I do? Let's have a whole cream toast. Imagine that you are hungry, and the milk fragrance is coming. The texture of the toast is soft and chewy. It's tempting! Light cream is a natural bread improver

Production steps:

Step 1: Anja light cream

Step 2: put the main ingredients into the toaster

Step 3: beat the dough 20 minutes before the dough stop until it is smooth, then repeatedly use the 20 minutes before the dough stop to beat the dough until it can pull out the film.

Step 4: make a pattern, beautiful glove film

Step 5: ferment 2.5 times the size in the refrigerator, insert the finger and do not retract

Step 6: take out the dough, divide it into 3 parts, exhaust and round, wake up for 15 minutes

Step 7: spread out the dough into slices

Step 8: fold in half

Step 9: spread it into a rectangle with a wood flour stick

Step 10: roll it up, put it in the toast mold and ferment it in the refrigerator

Step 11: ferment to 7 minutes

Step 12: oven 180 degrees, bake about 30-35 minutes, 10 minutes midway covered with tin foil to prevent excessive coloring

Step 13: Toast

Step 14: sliced or beautiful

Step 15: plain and delicious whole cream toast

Materials required:

High flour: 280g

Egg: 1

Salt: 2G

Yeast: 4 g

Light cream: 100

Sugar: 40

Water: 40g

Note: remember everyone: two fermentation should be carried out in the refrigerator

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Quan Nai You Tu Si