Ingredients:
Pre-fermented dough: 1; High-gluten flour: 155g; Sugar: 4.5g; Milk: 49g; Whipping cream: 43g; Egg liquid: 11g; Softened butter: 3g; High-sugar tolerant yeast: 1g; Main dough: 1.
Accessories:
Sugar: 23g; Salt: 1.8g; Yeast: 0.6g; Milk powder: 9g; Egg white: 12g; Softened butter: 3g.
Flavor: Original; Process: Baked; Time: One hour; Difficulty: Easy.
Detailed Steps for Making Milk Cream Toast with Pre-fermented Dough
Firstly, weigh the ingredients for the pre-fermented dough. Keep the dry and wet ingredients separately, and put the yeast in the wet ingredients and the butter in the dry ingredients.
Pour all the ingredients into the chef machine and mix them into a dough.
Cover the mixed dough with plastic wrap and let it ferment. In summer, it can be directly covered with plastic wrap for fermentation at room temperature of about 27°C.
Ferment until the dough volume increases to two to three times its original size.
Mix the pre-fermented dough and the main dough (except for the butter),
and beat it into a thin film.
Add the butter to the dough, beat it evenly, and beat the dough into a thin and delicate film.
Shape the dough into a round shape. Cover it with plastic wrap and let it relax at room temperature for 10 minutes.
Divide the dough into 4 equal parts, deflate, and let it relax for another 15 minutes before rolling it out.
Roll the dough from the middle to the top, then roll it back down to the middle. After rolling it out, roll it up from top to bottom, pinch the seal slightly, and let it relax for another 15 minutes.
Roll it out again and roll it up.
This completes the entire process of making the dough.
Place the dough in the mold and ferment it at 35°C for the final fermentation.
The volume of the toast dough should be about 80% full in the mold.
Preheat the oven in advance and bake at 175°C for about 35 minutes. Since it is a toast without a cover, when the top of the toast is colored during baking, cover it with tin foil to avoid over-browning.
After baking, shake the mold to release the heat, and invert it onto a cooling rack with the front facing up. You can brush some butter or whipped cream on the surface, and store it at room temperature after it cools down, or slice it and freeze it for later use.
It is very soft and delicious.
