Cloud Toast

Prepare ingredients.

Except for the butter, salt, and cactus fruit powder, add all the ingredients into the dough mixing bucket and knead until a rough gluten film forms.

Add salt and butter, and knead until a transparent and elastic film forms.

Separate one 160-gram dough and one 120-gram dough. Knead the remaining dough with 3 grams of cactus fruit powder, then divide it into two doughs of 160 grams and 120 grams; place them in a fermentation box and ferment at 28 degrees for 1 hour.

Let the dough rise until it doubles in size.

Roll two 160-gram dough portions into long strips separately.

Stack them together, then roll them into two-colored noodles about 45 centimeters long.

Roll into rolls, everything into two.

Stack in the cloud-shaped toast mold. Mold size: Sunne cloud toast, dough about 160 grams.

Repeat the same method with the remaining dough, roll it into two-colored long strips, then cut them into two pieces and roll them up.

Roll a big roll.

Place in a mini cow toast mold. Mold size: San Neng cartoon mini cow mold, dough about 240 grams.

Place in the oven for the second fermentation at 38°C, spray a little water to increase humidity.

Fill the dough to 80% full, preheat the oven to 180 degrees.

Place in the middle layer of the preheated oven, bake at 180°C with both top and bottom heat: cloud bread for 22 minutes, and mini loaf for 30 minutes; tap a few times to release from the mold.

Slice and eat after cooling.

Cute little cow.