Toast bread
Ingredients: 270g high-gluten flour, 30g low-gluten flour, 1 egg, 3g salt, 55g sugar, 4g yeast,
80g light cream, 10g milk powder, 90g water.
Process:
1. Put all the ingredients into the mixing bowl, use dough hook to knead the ingredients to
dough at levels 1-3.
2. Keep the mixture in a warm place and allow fermenting to double its size.
3. Knead thoroughly once more, remove from the bowl and divided it into 3 portions, cover the
dough with preservative film for 15 minutes
4. Take one portion and roll it into a tongue shape, fold both sides toward the middle, and roll it
up from bottom to top. After all three are rolled, cover the rolls with preservative film for 15 minutes
5. After finishing 3 servings, put them into the mold for the 2nd fermentation, ferment to 80% of
the mold height. set fire up and down at 170
℃
and bake for 40 minutes, then remove the mold
and put it on the grill to cool down.
Butter bread
Ingredients: 375g high-gluten flour, 180g milk, 35g butter, 30g sugar, 11g milk powder, 4g yeast, 3g salt, 1 egg
Process:
1. Put all the ingredients into the mixing bowl except the butter, leaving 10g of egg for the
final brushing.
2. Use dough hook to mix at levels 1-3, after forming dough, add softened butter and continue
kneading into glove film status.
3. Cover the mixture with preservative film and allow fermenting to double its size in a warm place.
4. Knead thoroughly once more, remove from the bowl and divided it into 10 portions. Take a
portion of the dough and roll it into an oval shape, then roll it up from top to bottom.
5. Place the greased paper on the baking tray, then put the rolled bread dough on the tray,
allow fermenting to double its size in a warm place.
6. Brush the egg liquid on the bread dough surface, preheat the oven to 160 , put the bread
dough at the middle layer and bake for 20 minutes.
5
Recipe
