Light cream toast

Light cream toast

Introduction:

"Super strong light cream toast, you can't stop eating it."

Production steps:

Step 1: knead all materials to pull out a large transparent film which is not easy to break.

Step 2: after rounding, put it into a container, cover it with plastic film and ferment it in a warm and humid place.

Step 3: ferment to 2-2.5 times.

Step 4: take out, exhaust, divide into three equal parts, round the back cover, keep the film for 20 minutes.

Step 5: roll it into a tongue shape with a rolling pin.

Step 6: fold up and down.

Step 7: turn over and rotate 90 degrees.

Step 8: roll it twice as long.

Step 9: then roll it up.

Step 10: drain into the toast box.

Step 11: cover with plastic film and ferment in a warm and humid place for 8-9 minutes. Brush the egg.

Step 12: preheat the oven 170 degrees, lower layer, heat up and down, 45 minutes. Take out and demould immediately.

Materials required:

High flour: 280g

Milk: 70g

Egg: 1

Light cream: 100g

Yeast: 4G

White granulated sugar: 40g

Salt: 3G

Note: make 450g toast. Please adjust the temperature and time according to your oven.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet