Chinese hill toast

Overview

I was making a birthday cake a few days ago, and there was half a box of whipping cream left. After opening, it needs to be sealed and refrigerated in the refrigerator, but the shelf life is also limited. My little friend who loves cream cakes has been away from home for the past few days. In addition to making egg tarts, I also spent a lot of time baking toast. Toast made with Chinese seeds saves time and is softer than direct fermentation. Moreover, the production time is relatively flexible. The dough refrigerated in the refrigerator will have a more complete fermentation and a more detailed structure due to the low temperature extending the fermentation time. The ones used are 100% medium seed.

Tags

• baking
• butter
• egg
• high gluten flour
• whipping cream
• yeast powder
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Put the milk, light cream, yeast powder and eggs in the bread bucket, then pour in the high-gluten flour, fine sugar and softened butter, and start any dough kneading program

   

2. 2 Knead until slightly smooth (about 20 minutes)

   

3. 3 Put it into a plastic bag, flatten the top, and put it in the refrigerator for 18 hours

   

4. 4 Tear the Chinese seeds into small pieces, mix with other ingredients except butter and knead until the expansion stage

   

5. 5 Add the butter in the accessories and knead until it is completely absorbed and becomes a glove film. If you are medium-sized, you don’t need to rub the glove membrane. As long as the exhaust and secondary blow are sufficient, it can be quite soft.

   

6. 6 Take it out and let it rest for 10 minutes, then divide it into three equal parts. First rolling: roll out a piece of dough from the middle to the top and bottom, turn it over and roll it up, let it rest for 10 minutes. Second rolling: roll it into a long strip, then roll it up, pull the spiral sides inward slightly, and then put it into the toast mold

   

7. 7 For the second fermentation to 80% full, I used the fermentation function of the oven. You can also cover it with plastic wrap at room temperature of about 25-28 degrees and extend the fermentation time slightly

   

8. 8 Place in the middle rack of the oven and bake at 150 degrees for about 30 minutes. The specific time should be increased or decreased as appropriate according to the actual furnace temperature of different ovens.