Cream meal bag
Overview
Simple light cream toast, soft and chewy. You can wrap it with any material you like, or lay it on the surface with any material you like.
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Ingredients
Steps
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Put all the ingredients except butter into the bread machine and start the kneading function.
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Knead until the gluten expands and the surface is smooth. Add softened butter. Keep kneading.
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Knead until fully expanded.
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Cover the kneaded dough with plastic wrap for basic fermentation until it is 2-2.5 times the size of the original dough.
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Take out the fermented dough and use a rolling pin to deflate it.
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Divide the dough into 16 equal portions. Knead into a ball, cover with plastic wrap and let rise for 15 minutes.
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The proofed dough is shaped into a round shape again and covered with plastic wrap for basic fermentation. (You can put it in the oven and put a cup of hot water in the oven to start the fermentation function)
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The dough is fermented until it doubles in size. Fermentation is complete.
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Brush the surface with egg wash and lay on your favorite materials. I added black sesame seeds, white sesame seeds, shredded coconut, and almonds. I didn’t write it down in this recipe, just use the ingredients you have at home. You don’t have to let it go if you don’t have it.
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Place in the preheated oven and bake at 180 degrees for 20 minutes. The baking temperature is for reference only. It depends on the temperature of your own oven. Cover with tin foil after coloring the surface.
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Toasted bread.
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After taking it out of the oven, unmold it and let it cool on a baking sheet. When the bread is warm to your hands, seal it in a plastic bag. It will still be soft after being stored at room temperature for two or three days.
