WHAT YOU NEED

Ingredients

Medium dough: 450 grams of high flour
Medium dough: 5 grams of yeast
Medium dough: 150 grams of milk
Medium dough: 140 grams of cream
Main dough: 100 grams of high flour
Main dough: 80 grams of sugar
Main dough: 1 g of yeast
Main dough: 6 grams of salt
Main dough: 72 grams of eggs
55 grams of butter

How TO MADE Cream toast

Steps 1 to 4

1. All the ingredients in the medium are fermented into a smooth dough that is two to three times the size of the dough.

2. The main dough material is removed from the salt and butter in the baking machine, the middle dough is torn into small pieces in the baking machine and the dough is processed and baked once.

3. Add the butter and salt and restart the dough process again until the glove membrane is alive, and the dough rests for 20 minutes.

4. Look at the state of the glove film, one hand touching the film, one hand taking pictures, it's not a good shot.

Steps 5 to 8

5. Divide the dough into six equal parts and let it stand for 15 minutes.

6. Roll the dough in rows.

7. It's been 15 minutes.

8. It grows again in rows and is wrapped in a mold.

Steps 9 to 12

9. Each of the three rolls is placed in a mold.

10. Second fermentation to eight percent.

11. Brushed eggs.

12. Preheat the oven at 190 degrees for about 40 minutes.

Steps 13 to 16

13. Super soft cream toast, out of the oven, out of the mold.

14. It tastes good.

15.