【Ingredients】: 

270 grams of high-gluten flour

100 grams of whipped cream

1 egg

40 grams of milk

40 grams of sugar

2 grams of salt

4 grams of yeast

18 grams of butter 

(Whether there is more whipped cream, you don’t need to put butter if you are afraid of oil)

【Step】:

1. Put all the ingredients except butter into the cook machine, first knead into a dough at level 1, and then knead at level 3 for about 15 minutes. The water absorption of flour is different, and the amount of water can be reserved for 10 grams.

2. Add softened butter to level 3 and knead for more than ten minutes until the glove film is formed .

3. Put the kneaded dough in a bowl, cover it with plastic wrap, and leave it to ferment twice as large in an environment of about 28 degrees. Dip a hole in the flour with your hands and do not shrink back.

4. Take out the fermented dough and press it to exhaust. After weighing, divide it into three parts, round and cover the plastic wrap to relax for 20 minutes

5. Take a dough and roll it into a tongue shape, roll it up from top to bottom, and relax for 10 minutes in sequence, roll it out into a tongue shape again, roll it up and put it into a toast mold, and control the fermentation temperature in an environment of 35-38 degrees. Fermented to nine minutes full, can be fermented in the oven in winter, put a pot of warm water underneath to moisturize

6. After the dough is fermented, take it out, preheat the oven at 170℃ / 340℉ for 5 minutes, put the toast mold into the middle and lower layer of the oven, and bake at 170℃ / 340℉ for 40 minutes. Cover the tin foil immediately after coloring!! 

7. When the toast is baked, take it out in time and let it cool when lying on its side

【Tips】：

1. It is very important to knead out the glove film when making toast, and it cannot be omitted! The quality of flour is different, and the time to knead out the glove film is also different.

2. Remember to cover with plastic wrap to moisturize during fermentation and relaxation during the whole process!