Light butter toast

2024-06-26 22:15:44  Views 1 Comments 0

Health benefits

Eggs: nourish blood

Ingredients

High-gluten flour ( 30g )
Medium-sized dough ( )
High-gluten flour (new grain) ( 250g )
Whipped cream (my favorite Xiaoou, Ou DePauw) ( 130g )
Yeast powder (Angel) ( 3g )
Egg ( 1 )
Main dough ( )
White sugar ( 40g (increase or decrease according to demand) )
Salt ( 2g )
Butter (President Butter Roll) ( 15g )
Water ( Appropriate amount (for kneading) )

How to make light butter toast

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    1. Prepare the ingredients required for the Chinese dough and add them together And in the basin

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    2.Use chopsticks to stir the raw materials into small pieces

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    3. Preliminarily knead the small pieces into a ball, no need to knead out the film

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    4. Carry out the first fermentation of the dough kneaded in step 3, and let it rise to 2 to 2.5 times the size.Press it with your fingers and it will not retract.I forgot to take a photo of this step.

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    5.Tear the fermented medium-sized dough in step 4 into small pieces and add to the main dough All the raw materials, knead the dough

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    6. Just knead the dough and form a film.Today I probably After kneading for 20 minutes, I will also share with you how to knead the membrane by hand in the tips.

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    7. Divide the kneaded dough into three parts, cover with plastic wrap and let rise for 20 minutes

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    8.Use a rolling pin to press the three recovered doughs into ox tongue shapes

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    9.Roll up the ox tongue-shaped dough, cover it with plastic wrap and let it rise for 15 minutes

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    10.After proofing, press it into the shape of beef tongue again

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    11. Roll it up again and put it in a toast box for secondary fermentation.I use the oven for fermentation.You can make it according to your own conditions.Secondary fermentation

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    12. The secondary fermentation took about 90 minutes.After a good sleep, I woke up.I found that it was too full, it is best to use about nine points of the box

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    13. Cover with tin foil to prevent the surface from getting too dark.Preheat the oven at 180 degrees for ten minutes, then bake at 170 degrees for 40 minutes.You can adjust the time and temperature according to your own oven

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    14. It came out of the oven, it was baked very well, the color was just right, the texture was also very good, it was very soft, and the aroma filled the house!

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    15.Side rendering, the color is very good!

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    16.Overall effect

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    17.The brushing is also good, very soft!

Tips

1.When kneading the dough by hand, the humidity of the dough is really important.I usually put a bowl of water on the side.After kneading for a while, the dough is no longer sticky, and then I quickly dip water on the surface of the dough to maintain the humidity.The dough should always be kept moist.Sticky to the hand and won’t fall off! 2.Knead the dough like washing clothes, and beat it from time to time! 3.Since I don’t have sugar-tolerant yeast powder, I chose the medium seeding method.I like the medium seeding method very much.The bread that comes out of the oven is very soft and the texture is very good!

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