WHAT YOU NEED

Ingredients

48 grams of egg
250 grams of flour
120 grams of water
20 grams of milk powder
45 grams of white sugar
3 grams of salt
25 grams of butter
3 grams of yeast

How TO MADE Cream toast

Steps 1 to 4

1. After the oil is mixed to the full stage

2. A good dough is smooth, not sticky, but has a little bit of fluidity and is very soft.

3. Basic fermentation (about 28 degrees) up to twice as much

4. Finger powder holes do not shrink or collapse (about 90 minutes)

Steps 5 to 8

5. Split into two rolls and set for 15 minutes (cover with a protective film to prevent surface peeling)

6. Roll it from top to bottom and let it sit for 15 minutes.

7. Open it again, roll it up.

8. Place on both sides of the mold for secondary fermentation (about 36°)

9. Until the mold is 9 minutes full, pay attention to humidity, surface brush the egg liquid, oven preheat 180 degrees, middle and lower layer 165 degrees for 25 minutes, last 180 degrees for another 5 minutes

Handy cooking tips

　　The oven is adjusted according to its own conditions