Ingredients
High-gluten flour ( 240g ) | High sugar resistant active dry yeast ( 3g ) |
White sugar ( 50g ) | Slow-raised eggs ( 1 piece ) |
Butter (in flour) ( 25g ) | Butter (for bread surface) ( 10 grams ) |
Salt ( 3 grams ) |
How to make Crown Toast
1.Put all the ingredients except butter and salt into the kneading machine.
2. It takes about 5 minutes to knead the dough into a ball.
3.Put in softened butter and salt at room temperature.
4. Knead the dough for about 25 minutes and check that a thin glove film has been formed.
5. Divide into 4 equal parts.
6. Cover with plastic wrap and let rise for 30 minutes.
7.Take a piece of dough and roll it into a tongue shape, and roll each one well.
8.Relax for 10 minutes.
9. Roll out the twice-relaxed dough into a long strip again.
10.Put them into the 450g toast box one by one.
11. Ferment until 8 minutes full, fermentation time is about an hour.
12. Cut a slit in the middle of each dough and squeeze in butter.
13. Preheat the oven in advance and bake at 160 degrees for 30 minutes.
14. Soft and delicious crown toast, buckled sideways on a net plate to cool.
15. Cut it open and see that the tissue is very good, soft and delicate.I ate this for breakfast on the second day.
16. Here is another picture, the internal structure is very delicate, and the taste is soft and sweet.
Tips
1.The dough needs to rest twice.
2.Cool weather affects fermentation.You can put a basin of hot water in the oven to speed up fermentation.
3.It must be fermented until it is eighty percent full.Observe the coloring during the baking process.Cover with tin foil when coloring occurs later.I forgot to add it here and the top of the crown was a little burnt.
4.Every household oven is different, so adjust it appropriately according to the personal oven temperature.
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