Chinese Caramel Cream Sauce toast(zhong zhong jiao tang nai you jiang tu si )

Chinese Caramel Cream Sauce toast

Introduction:

"This is to consume a lot of toast made with Caramel Cream Sauce. The amount of dough is 300g, which may be due to the slightly larger amount of dough or the addition of light cream. The finished product is very high, almost half of the height of the toast box, which is a big one. Because of the use of the Chinese method, the finished product is very soft and aging slowly. Now it's cold, and it's not convenient to make toast fermentation when it's hot, Cold storage is a good choice for cold weather. The Caramel Cream sauce can refer to your method, but I don't make it so sweet. The ratio of sugar to light cream is 1:2. Specifically, you can adjust flexibly. For example, if your caramel sauce is sweet, you can reduce the sugar in the material slightly. Finally, the eggs and caramel sauce in the main dough can be adjusted slightly according to the actual humidity of the dough. "

Production steps:

Step 1: make medium dough first. Turn the yeast in the middle seed into water, add high flour and knead it into a ball.

Step 2: now it's cold, you can put it at room temperature for one hour, and then put it in the refrigerator for 17-24 hours. This is fermented dough.

Step 3: tear the dough with your hands and have a look inside.

Step 4: put all the ingredients of the main dough into the bread maker. The salt, sugar and yeast should be opened separately. The amount of yeast should be adjusted according to the weather. The amount of yeast should be less in hot weather and more in cold weather. The amount should be between 0.5-1g.

Step 5: tear the dough into small pieces.

Step 6: knead the dough completely.

Step 7: take a small piece of dough for inspection, and pull out a thin and unbreakable film.

Step 8: divide the dough into three equal parts.

Step 9: round the back cover and relax the film for 15 minutes.

Step 10: take one portion and turn it over.

Step 11: fold both ends in the middle.

Step 12: lengthen and thin the bottom edge.

Step 13: roll up the seal from top to bottom.

Step 14: make three bottom-up rows into the toast box.

Step 15: cover the plastic film, put a bowl of hot water in the oven, develop the ferment file, and press it by hand until it won't rebound and has slight tension. The lower part of the oven is 185 degrees for about 35 minutes. This kind of toast is very easy to color because of its high hair and caramel. It should be covered with tin foil as soon as possible, otherwise the color will be too deep.

Materials required:

High flour: 90g

Caramel Cream Sauce: 61G

Eggs: 30g

Yeast: 0.5 to 1 g

Salt: 3.6 g

Fine granulated sugar: 24g

Water: 126 G

Note: 1, Caramel Cream Sauce practice can refer to your practice, but I do not so sweet, sugar and cream ratio is 1:2. 2. This kind of toast is very easy to color because of its high hair and caramel. It should be covered with tin foil as soon as possible, otherwise the color will be too deep.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Zhong Zhong Jiao Tang Nai You Jiang Tu Si