Cream toast(nai you ti zi tu si )

Cream toast

Introduction:

"Light cream, light cream, why use it? It's almost past the deadline. Then we'll have another cream toast and practice our craft. "

Production steps:

Step 1: soak the raisins in glutinous rice wine for one hour, then filter out the wine

Step 2: put the main material into the toaster to mix

Step 3: beat the dough 20 minutes before the dough stop until smooth, and then repeatedly use the 20 minutes before the dough stop

Step 4: beat until the film can be pulled out

Step 5: take out the inner liner of the toaster, seal it with preservative paper, and ferment it 2.5 times in the refrigerator

Step 6: squeeze and spread the dough

Step 7: fold in half and relax

Step 8: add raisins soaked in wine

Step 9: roll it into a tube, put it into a toast mold coated with corn oil, seal it with fresh-keeping paper, and put it in the refrigerator for fermentation until it's full

Step 10: preheat the oven 180 degrees, bake for 35 minutes, and drop the bread mold a few times when it is out of the oven

Step 11: Cream toast

Step 12: with Pu'er tea and a few fruits, it's our breakfast

Materials required:

High flour: 280g

Cream: 120g

Sugar: 25g

Salt: 4 g

Yeast: 5g

Water: 40g

Egg: 1

Raisins: moderate

Note: because I don't have rum, I use glutinous rice wine to soak raisins.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Nai You Ti Zi Tu Si