How to make light cream toast (refrigerated method)

Whether you are healthy or sick, diet is very important. A reasonable diet can promote health and can also be used for dietary therapy to help treat diseases. The preparation of light cream toast (refrigerated method) is very simple and can also help regulate the body and promote health.

1. Finished product picture.

2. Pour 5g of yeast into 210g of milk and dissolve it.

3. After the yeast is dissolved, pour in 350g of high flour and knead into dough. Cover with plastic wrap and refrigerate for 12-17 hours. (Knead the dough into a ball, do not knead it too much. If the room temperature is low in winter, let it ferment at room temperature for 30-60 minutes before putting it in the refrigerator.)

4. Let it ferment until it is 3-4 times larger than the original size. It is normal that it may not expand to this size due to the different temperatures in the refrigerator.

5. Tear the seed dough into small pieces and knead it with the ingredients in the main dough except butter and salt until it expands. Then add the butter and knead until it is absorbed, then add the salt. Of course (salt can also be kneaded with other ingredients except butter)

6. After adding salt, continue kneading and beating until the complete stage, that is, pulling out a solid film. (Salt can shrink and slow down the fermentation of dough, balance the taste, and is also a hygroscopic agent that absorbs moisture to tighten the dough, allowing the gluten network to fully develop and making the bread crumbs white. The post-salt method should be added before the dough reaches the expansion stage and has a certain degree of gluten but has not reached the full expansion stage. There will be many bubbles under the membrane of qualified gloves, which are conducive to fermentation into soft bread tissue.)

7. After the dough comes out of the film, knead it vigorously for a few minutes and then shape it into a ball. Cover it with plastic wrap and let it relax for 30 minutes. Kneading is to make the gluten structure firmer.

8. Divide the relaxed dough into 6 equal parts. Relax for 5 minutes.

9. Take a dough and roll it into an oval shape. Use a plastic scraper to turn it over and roll it up from top to bottom into a cylindrical shape.

10. The dough rolled for the first time should be 1.5-2 circles. Cover with plastic wrap and let rest for 10-15 minutes.

11. Rotate the relaxed dough 90 degrees, lengthwise, and roll it into the shape of an ox tongue again.

12. Turn it over and roll it up from top to bottom. The number of circles for the second roll should be 2.5-3 circles. It is best not to exceed 3 circles.

13. Arrange the dough into the toast mould in groups of three.

14. Put a cup of hot water next to the oven to maintain the temperature and humidity for the final fermentation.

15. Let the toast mould rise to 80% full, about 40-50 minutes. Take out and preheat the oven to 200 degrees.

16. Put it into the lower layer of the preheated oven, bake at 180 degrees for 35-40 minutes. If the surface is dark in color, cover it with tin foil.

17. After baking, remove from the mold, let it cool to hand temperature, and then seal it for storage.

18. The toast looks golden in the sun and looks better than the one taken under the night light in the picture above.

19. I usually bake it at night, seal it and store it, then slice it the next morning to make sandwiches or spread it with yogurt or jam for breakfast. Of course, you can also eat it directly.

20. Internal map.

21. It is very soft when you pick it up with your hands.

22. Slice diagram.

23. It bends even when picked up with a cutting knife, which shows how soft it is.

24. Finished product picture.

Making a dish of light butter toast (growing method in the refrigerator) after get off work can make life more lively. Light butter toast (growing method in the refrigerator) is simple and easy to make, and it is healthy and nutritious, making it a must-have home-cooked dish.