# 开箱大吉 牛转钱坤 # This time, I tried the soup method to make toast. I feel that the finished product is good, very soft, and it can be restored after squeezing, and the middle is crazy drawn😆 Let me share the recipe. Yami’s Angel Yeast, which I have been using to make toast, is very good 👌 Soup 🥣 20g high-gluten flour, add 100g water and boil it into a paste toast 🍞 250g high-gluten flour, add 9g Angel yeast, 20g sugar, 3g salt, 15g honey, 20g whipped cream, 10g condensed milk, 190g milk. Mix well, knead into a ball, and knead until a thick film forms. (If there is no honey, whipped cream, condensed milk, you can also leave it out! Reserve 10 grams of milk as the adjustment amount, adjust according to the water absorption of the flour) Then add 20 grams of butter, continue to knead until a smooth and delicate film is formed, and the first fermentation begins. Prove at room temperature at 28 degrees until doubled in size, then divide the dough into 2 or 3 portions, knead into a ball, and let it rest for 15 minutes. Then roll out the dough, roll it up and put it in the toast box to ferment! The secondary fermentation requires relatively high temperature and humidity, 37 degrees and humidity of 70%-80% are better. Bake in the oven at 300 degrees for 30 minutes! Put the middle and lower layers, mine is too high, and the color on the top is a little dark 🤣 But it is creamy and creamy, and it is very brushed, I am very satisfied, haha.