Buttered Brown Sugar Toast

Overview

I made [Butter Brown Sugar Toast] last weekend, and I just had time to sort it out today. I am so busy, haha~ I was too lazy to make the toast this time. I shaped the dough after kneading it into a dough. After the first fermentation was completed, I put it in the bread machine to bake without going through the second fermentation. Maybe it’s because of the addition of light cream, but it’s relatively soft when made. You can try it when you don’t have enough time!

Tags

• baking
• breakfast
• afternoon tea
• brown sugar
• corn oil
• egg
• high powder
• milk
• whipping cream
• yeast
• salt

Ingredients

Steps

1. 1 Assemble the ingredients, forgive me for not including the corn oil and yeast, haha~

   

2. 2 Put all the ingredients into the bread machine first liquid and then solid, stir with chopsticks until there is no dry powder, and start the "dough mixing" program. (Brown sugar is melted with a little hot milk)

   

3. 3 When the dough can pull out the membrane, the kneading is complete. Due to time constraints, I didn't knead the thin glove film. I don't think it has much impact on the taste. The toast made with such a film will also be stringy.

   

4. 4 Divide the kneaded dough into two parts, deflate - knead into a ball - rise, and start braiding.

   

5. 5 I’m not very good at plastic surgery, so I made two simple twists.

   

6. 6 Fold the two ends of the twist bottom, place it in a bread bucket, and then put the bread bucket in the oven to ferment.

   

7. 7 It took almost two hours to ferment until it was 6-7 minutes full, and then brushed with egg wash. The risen dough was plump and cute!

   

8. 8 Put it into the bread machine and start the "bake" function for about 45 minutes.

   

9. 9 The toast is baked, cooled and sliced, it is very soft!