Ingredients:
High-gluten flour: 270g; Whole wheat flour: 30g; Milk: 100g; Whipping cream: 80g; Egg liquid: 40g.
Accessories:
Sugar: 40g; Yeast: 5g; Salt: 2.5g.
Flavor: Creamy; Technique: Baking; Time: Several hours; Difficulty: Moderate.
Steps for making Whole Wheat Cream Toast
Mix all the ingredients together and stir with chopsticks until crumbly.
Then put it in a bread machine or knead it by hand until it reaches the fully developed stage.
Cover with plastic wrap and let it ferment in a warm place until it reaches about three times its original size.
Take out the fermented dough and knead it evenly, then divide it into three equal parts and let it rest for about 15 minutes.
Take a small piece of dough and roll it into a long tongue shape.
Press the tail flat, then roll it up from left to right.
Repeat the above steps for the other two pieces of dough, then put them in a toast box and let them ferment again.
When it is about 80% full, brush a layer of egg liquid on top.
Put it in a preheated oven at 200 degrees Celsius, on the lower rack, for about 35 minutes.
