【Linfen】Light butter toast
Overview
Every time I make a cake, there is a lot of cream left. How do I use it up? I have a good idea: come and make delicious "Cranberry Cream Toast"!
Tags
Ingredients
Steps
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Put the ingredients into the bread bucket in order, liquid first and then powder: 120g light cream, 50g milk, one egg (60g with skin), 40g sugar, 3g salt, 280g high-gluten flour, dig a small hole in the high-gluten flour and bury 4g of yeast. There is no need to cover the bread machine. Repeat the dough kneading procedure once (a total of two dough kneading times).
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After the dough is kneaded, take it out and let it rest for a few minutes. Use a knife to cut a piece of dough. As long as you can easily stretch out a glove-like film, the toast is half done.
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Continue to put it into the bread bucket and use the residual heat of the bread machine to ferment. The bucket should be covered tightly with a fresh-keeping bag to prevent water loss. At this time, close the bread machine lid. It is enough to ferment until about 1.5 times. Dip your fingers in flour and poke a hole in the dough. If the hole does not shrink or collapse, it will rise in place. Be sure not to over-rise the bread, as it will make the second rise dull and ultimately lead to poor puffiness and poor texture of the bread.
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Chop the cranberries and divide the dough into three equal portions (each portion is about 183g). Roll into a round shape, cover with plastic wrap and rest for 10 minutes.
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Roll the dough into a rectangular shape, roll out as many air bubbles as possible, sprinkle with chopped cranberries, flatten it gently with a rolling pin (to prevent holes in the toast tissue) and fold it inward two-thirds.
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Fold the other third on top and roll it out similarly.
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Try to fit the head as close as possible, and roll it up gently. Do not roll it too tightly. Roll it up to 2.5 turns (rolling it too tightly or too many turns will also affect the secondary fermentation).
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Arrange neatly into the toast box. Preheat the oven for the fermentation process. Put a basin of warm water at the bottom. The toast box is placed on the grill. Fermentation takes about 80 or 90 minutes (my room temperature is about 19 degrees).
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I use a 450g Sanneng toast box. The dough was 30 grams more than the usual 250 grams, so I sent it to a full box. Heat the oven to 180 degrees. Place on the bottom rack of the grill and bake for forty minutes.
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Bake for about fifteen minutes or so. When the top of the bread is slightly browned, cover it with tin foil immediately to prevent it from getting too dark.
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Shake the toast box vigorously after taking it out of the oven to prevent the toast from shrinking. You can also smear the top of the toast with butter to make the bread look attractive when you eat it.
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Has it tempted you?
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Let the toast cool and refrigerate for 2 hours, then cut into even slices with a knife.
