The test of time - natural yeast cream white toast

WHAT YOU NEED

Ingredients

450 grams of high-quality flour
100 grams of natural yeast (100% water powder)
40 grams of white sugar
50 grams of whole eggs
30 grams of unsalted butter
350 grams of cream
6 grams of salt
4 grams of quick yeast powder

How TO MADE The test of time - natural yeast cream white toast

Steps 1 to 4

1. High-quality flour 450 g + sugar 40 g + whole eggs 50 g + fresh cream 350 g + salt 6 g, cooked with 1-2 layers of cookware to absorb the dough, soak the dough for about 60 minutes after stopping (soak or set the dough)

2. ... soaked dough + natural yeast (100% water powder ratio) 100g, start the cook machine to mix the yeast completely into the dough, by which time the dough is very firm, mix 30g of unsalted butter twice into the dough, mix until the dough is fully expanded, use your hand to gently pull the dough to test the glass shutter, i.e. the dough can pull out the thin film that is not suitable for breaking (if there is no natural yeast, you can use fast yeast powder, add yeast powder when the dough is completely good, this is also to prevent the dough from entering the fermentation state prematurely)

3. The dough is placed in a fermentation pot and covered with a lid for fermentation (winter room temperature 21 degrees).

4. If the dough bounces back slowly, it means that the fermentation is complete, if it bounces back quickly, it means that the fermentation is not in place, continue to delay the completion of the fermentation.

Steps 5 to 8

5. The dough is divided into two equal parts, pressurized, rolled, released for 15 minutes, pressurized, rolled, rolled, rolled, rolled, rolled, rolled, rolled, rolled, rolled, rolled, rolled, rolled.

6. The oven temperature is set to 190 degrees, the fire temperature is set to 180 degrees, preheat 30 minutes in advance, put in the toast raw block, bake 50 to 60 minutes, if no lid is added to the toast, during the toast surface should be covered with tin paper after coloring, to avoid baking paste.

7. Soft and creamy toast

8. Vibrant yeasts