Cooking Steps

1. 

   Step1:Ingredients - soup type - high flour 20g, milk 100g, main dough - high flour 270g, sugar 50g, salt 4G, whole egg 43g, light cream 50g, milk 27g, yeast 5g, butter 20

2. 

   Step2:To make soup, put 100g milk into stainless steel basin, sift in 20g high gluten flour, mix well with rubber scraper until there is no particle, put stainless steel basin on the fire and heat it with minimum fire, keep stirring while heating. Turn off the fire when the temperature is about 65 ℃. At this time, the milk has been boiled into thick soup batter; put the soup batter into small bowl, cover the lid or cover with fresh-keeping film, and send it to refrigerator for cooling Hide for 1 hour or overnight.

3. 

   Step3:Pour the soup batter and all ingredients except butter into the barrel of the toaster. Start mixing.

4. 

   Step4:And until the dough can pull out the thick film. Add softened butter. Continue to beat until it is complete.

5. 

   Step5:It's better to ferment the dough at room temperature for a long time, but the bread fermented at low temperature for a long time is softer.

6. 

   Step6:Ferment until the dough is twice as big. Dip a finger with a small amount of high flour and poke a hole in the middle of the dough. If the dough doesn't collapse, it means the dough is ready

7. 

   Step7:Take out the dough and exhaust. Divide into 3 equal parts. Roll. Cover with plastic wrap. Relax for 20 minutes.

8. 

   Step8:Take a dough and roll it with a rolling pin to form an oval strip. When rolling, remember to press out the bubbles on the edge; roll up the dough and press the bottom with a rolling pin; then roll it into a cylinder shape and press the end on the bottom.

9. 

   Step9:Put the three shaped dough into the mold and stack them neatly. Pay attention to the balance and leave space in the middle.

10. 

    Step10:It's better to make two hair in a warm and humid place. The hair is seven or eight minutes high to the mold. Just press it slightly to bounce back (most bread will brush the egg liquid before baking. But like this kind of toast with high sugar content and egg milk, it needs a long time to bake. I'm not very recommended. The color is too strong. It's better to brush butter after it comes out of the oven. It also plays the role of oil moistening and anti drying).

11. 

    Step11:After the oven is preheated, send the toast dough into the oven. The lower layer is 180 degrees. Heat it up and down for 35 minutes (after coloring in the middle, please cover the tin paper in time. Otherwise, the color will be too deep).

12. 

    Step12:Remove the film immediately after taking it out, brush the butter, cool it on the air rack, and then bag it for storag