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Bread temptation (this recipe can make 1 450g toast)

material

High-gluten flour	240 grams
ice milk	165 grams
milk powder	8 grams
caster sugar	20 grams
Salt	1.5 grams
High sugar tolerance dry yeast	2.5 grams
whole egg liquid	20 grams
butter	20 grams
Decorative part:
butter	40 grams
Honey	40 grams
Moderate amount of ice cream
Appropriate amount of fruit

No need to go to the restaurant! You can also eat “Bread Temptation” at home

Prepare the materials needed for the dough. Different brands of flour have different water absorption, so the liquid part needs to be reserved~
Pour the dough materials (except butter) into the cylinder, turn on the first gear and mix evenly at a slow speed, then turn on the medium and high speed kneading dough
Knead the dough until it becomes 80% gluten, and you can pull out a thick film
Put in the softened butter at room temperature, turn on the 1st gear and stir at a slow speed, and turn on the medium and high-grade kneading dough after the butter is completely absorbed.
Knead until the glove film is ready to go out of the tank!
Put it in the fermentation cabinet for the first fermentation! The temperature is 25°, the humidity is 60, and the time is about 1 hour. If you don’t have a fermentation cabinet, you can put it in the oven to ferment. Put a bowl of warm water to increase the temperature. Remember to cover the dough with plastic wrap~
It’s almost double the size~ You can use a finger to dip some flour into the dough, and the dough will not shrink back, indicating that the fermentation is complete!
After patting the dough lightly to deflate it, divide it into 2 equal parts, about 224 grams each, then knead the round lid and let it rest for 15 minutes
After the relaxation is complete, take a piece of dough and roll it into a ox tongue shape with the seam facing down
Turn the dough over, smooth side down, and roll out
Then roll it up, cover with plastic wrap and relax for 15 minutes
After the relaxation is complete, take a piece of dough and roll it long with the seam facing down
Turn the dough over, smooth side down, and roll out
In the same way, roll up the dough and put it in the mold
Carry out secondary fermentation, put it in the fermentation cabinet, the temperature is 36 degrees, the humidity is 80, and the time is about 1 hour! Ferment to 8 minutes full state
Enter the oven to bake, the upper and lower layers are heated to 185 degrees, and the lower layer is heated to 185 degrees. Bake for about 28 minutes. Everyone’s oven is different, and the baking time and temperature are only for reference!
After coming out of the oven, lightly shake the mold to release the heat, then remove the mold and put it on the drying net to cool down. Be careful not to burn it!
Then prepare the materials for the decoration part
Melt the butter and honey in a pan over hot water
After the toast is cooled, cut off the top layer, and use a knife to cut 4 horizontal slices down the core of the toast.
Then cut a knife from both sides of the toast and take out the toast core
Cut the toast core into pieces
Brush the inside of the toast core and toast shell with butter and honey liquid, then put it in the middle layer of the oven and bake at 180 degrees for 15 minutes
Put the baked toast core back into the toast shell, and decorate with fruit ice cream and more!
Very simple and easy to make! Can be made at home!