Cooking Steps

1. 

   Step1:Materials (1 450 G standard toast) - medium high gluten flour 250 g, egg 40 g, milk 50 g, light cream 90 g, yeast 3 G main dough - sugar 45 g, salt 2 g PS - original milk only 35 g, I think the water is less, so add the milk to 50 g; the original sugar is 60 g, I reduce to 45 G.

2. 

   Step2:Mix and knead the dough materials evenly. Cover with plastic wrap.

3. 

   Step3:Ferment at room temperature to about twice the size of dough. There are many small holes in the middle

4. 

   Step4:Tear up the small pieces of fermented medium dough and put them into the bread machine together with the main dough materials.

5. 

   Step5:Knead to the stage when a large film can be pulled out completely.

6. 

   Step6:The dough is divided into 3 parts. Put aside the roll back cover and relax for 20 minutes.

7. 

   Step7:After loosening, take out the light pressure exhaust gas, roll it into tongue shape, and then roll it up and down to form a cylinder, and shape it into the mold.

8. 

   Step8:Do the same for all three. Put them equally in the mold.

9. 

   Step9:Put the dough in a warm and humid environment for secondary fermentation. Send it to the top 8 of the toast mold. If you make a mountain shape, you don't need to cover it.

10. 

    Step10:Preheat the oven. 180 degrees. Lower layer. Heat up and down for 35 minutes.

11. 

    Step11:Demould as soon as it's out of the oven. Put it on the net until it's still a little warm. Put it in a fresh-keeping bag and keep it. Cool it completely and slice it again. Compared with the amount of egg milk and sugar, the color of this toast is not enough. But I still like the light and tender color. If you like the darker color, you can increase the temperature by 10 degrees. Or extend it by 5 minutes