Cream lasagna toast(nai you qian ceng tu si mian bao )

Cream lasagna toast

Introduction:

"Although it's an ordinary toast, the ingredients are not very different from those before, but some changes have been made in the process of shaping. The appearance of the finished product is completely different. When I saw this bread on Carol's blog, I was attracted by its appearance. The skin of lasagna adds a sense of fashion to the bag. The amount of butter in this bread is a little high. In addition to the butter in the dough itself, it is wrapped in a little more during the shaping process. In cold winter, I like the taste of heavy oil. My recipe refers to Carol, the only difference is that the amount of water is increased in the process of making, because the dough feels drier than before. Of course, it's just a personal feeling. It's like every family has different ovens and different baking temperatures, so we have to make our own recipe for success according to our own experience. "

Production steps:

Materials required:

High gluten flour: 270g

Low gluten flour: 30g

Milk: 200ml

Fresh cream: 20ml

Egg liquid: 1

Sugar: 30g

Salt: 1 / 8tsp

Yeast powder: 1 / 2tsp

Salt free butter: 20g

Salt free butter for wrapping: 30g

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Nai You Qian Ceng Tu Si Mian Bao