Light butter toast
Ingredients
- High powder 500g
- Milk 210g
- Sugar 75g
- Yeast 5g
- Salt 6g
- Butter 16g
- Whip cream 100g
- Milk powder 25g
- Egg liquid 66g
Steps
1. Weigh all materials in advance
2. Use the post-oiling method to mix all the ingredients except butter
3. Start kneading the dough
4. When the dough is slightly raised, add butter and continue kneading
5. Until a thin and tough film appears on the dough
6. Prepare the dough, seal it and leave it to ferment at about 28 degrees
7. Send to about twice the size
8. Take out the risen dough and knead it gently to deflate the air
9. Divide the dough into six equal portions
10. Roll into separate balls and let the seal relax for 20 minutes
11. Take the relaxed dough, flatten it and roll it into an oval
12. Turn the glossy side down
13. Fold both sides in the middle
14. Roll to length
15. Roll up from top to bottom
16. Place into the mold and ferment in an environment of about 35 degrees
17. Send it to eight or nine points
18. Cover and place in the preheated oven at 160 degrees for 40 minutes
19. Remove the mold immediately after coming out of the oven
20. Let cool
21. The color is great
22.
