Ingredients: 450g toast mold two
480 grams of high-gluten flour,
200 grams of milk,
100 grams of light cream,
80 grams of cream cheese,
1 egg yolk,
60 grams of sugar,
5 grams of yeast,
6 grams of salt,
and 20 grams of butter.
Put all the materials except yeast, salt and butter into a bucket, put the frozen whipped cream at the bottom, and refrigerate with the bucket for more than half an hour before kneading the dough.
Remember to turn on the air conditioner, change from gear 2 for 2 minutes to gear 5 for 5 minutes.
Add salt, yeast and softened butter, change from gear 3 for 3 minutes to gear 6 for 6 minutes.
After kneading, take out the dough, divide it into 6 portions, knead it into balls, and put it in the refrigerator to relax for 30 minutes. Take it out, roll it into a rectangle, roll it up, and relax for 15 minutes.
Then roll it to about 40 cm, roll it up, and put it into the mold for fermentation. For a 450g black low-sugar toast mold, bake it at 160 degrees on the upper layer and 180 degrees on the lower layer in the oven for 30 minutes; for a white ordinary toast mold, bake it at 160 degrees for 45 minutes.
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