Chinese caramel cream sauce toast

Overview

This is toast made to consume a large amount of caramel cream sauce. The amount of dough is 300 grams. It may be due to the slightly larger amount of dough or the addition of light cream. The finished product has risen very high, almost half the height of the toast box. It is quite tall. Because of the medium sowing method, the finished product is very soft and ages slowly. Now that the weather is cold, making toast fermentation is not as convenient as when it is hot. The refrigerated medium sowing method is a good choice in such cold weather. For the caramel cream sauce inside, you can refer to Jun's method, but the one I made is not that sweet. The ratio of sugar to light cream is 1:2. You can adjust the specifics flexibly. For example, if your caramel sauce is sweeter, reduce the sugar in the ingredients slightly. Finally, the eggs and caramel sauce in the main dough can be adjusted slightly according to the actual humidity of the dough.

Tags

• baking
• bread
• caramel cream sauce
• egg
• high powder
• yeast
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Make the medium dough first. Dissolve the yeast in the medium seed with water, add flour and knead into a dough.

   

2. 2 It's cold now, so you can put it at room temperature for an hour and then put it in the refrigerator to ferment for 17-24 hours. This is fermented dough.

   

3. 3 Tear the dough apart with your hands and take a look. This is what the inside looks like.

   

4. 4 Put all the ingredients for the main dough into the bread machine. The salt, sugar and yeast should be added separately. The amount of yeast should be fine-tuned according to the weather. Put less in hot weather and slightly more in cold weather. The amount should be between 0.5-1 gram.

   

5. 5 Tear the medium-sized dough into small pieces and add in.

   

6. 6 Knead the dough until complete.

   

7. 7 Take a small piece of dough and inspect it. You can pull out a very thin and unbreakable membrane.

   

8. 8 Divide the dough into three equal parts.

   

9. 9 Roll into balls, cover with plastic wrap and let rest for 15 minutes.

   

10. 10 Take one portion and roll it into an oval shape and turn it over.

    

11. 11 Fold both ends toward the middle.

    

12. 12 Then lengthen and thin the bottom edge.

    

13. 13 Roll up the seal from top to bottom.

    

14. 14 Make three pieces and put them bottom down into the toast box.

    

15. 15 Cover with plastic wrap, put a bowl of hot water in the oven, turn on the fermentation speed, and let it rise until it doesn't spring back when pressed with your hands and has a slight tension. The lower shelf of the oven is 185 degrees for about 35 minutes. Because this toast rises high and has caramel, it is very easy to color. You need to cover it with tin foil as soon as possible, otherwise the color will be too dark.