Whey Medium Toast

Overview

A lot of whey is filtered out when making cheese. Since I use rice wine to make cheese, the rice wine in the whey has a strong flavor. We usually drink it directly, but I think it is better to use it to make bread, so I made today's toast, mixed the whey with the dough, and then fermented it at low temperature for a long time to make medium-sized bread. The bread is very delicious.

Tags

• baking
• bread
• butter
• egg
• high gluten flour
• sugar
• whey
• whipping cream
• yeast powder

Ingredients

Steps

1. 1 The whey filtered out from making cheese,

   

2. 2 Pour the whey into the bread machine, add sugar and salt, add 400 grams of flour and 3 grams of yeast powder

   

3. 3 Start a dough kneading program and knead into a smooth dough

   

4. 4 Cover with plastic wrap, place in the refrigerator, ferment at low temperature until doubled in size, and make medium seeds. The best time is more than 15 hours.

   

5. 5 Tear the fermented dough into pieces and put it into the bread machine again, add light cream, an egg, and softened butter

   

6. 6 Add 100 grams of flour and 3 grams of yeast powder,

   

7. 7 Start the dough kneading process and knead the dough to the expansion stage until the glove film can be pulled out

   

8. 8 Cover with plastic wrap and ferment at room temperature until doubled in size.

   

9. 9 Exhaust air and distribute, cover with plastic wrap and let rest for 10 minutes

   

10. 10 Roll out to grow

    

11. 11 Roll it out into a long piece, roll it up, flatten it and then roll it into a long piece

    

12. 12 Roll up

    

13. 13 Put into toast mold

    

14. 14 Keep moist and ferment until doubled in size.

    

15. 15 Preheat the oven to 180 degrees and bake for 35 minutes. I made a total of two toasts and one bun for this amount

    

16. 16 After baking, unmold and let cool