Milk and white toast

1

All raw materials, except butter, are added to the bread drums in the order of liquids and powdered powders, starting and flouring, and rubbing into smooth noodles。

2

Add room-temperated butter, re-start and face program; and when the face is completed, remove the power, cover the film and allow the face to ferment 2 to 2.5 times the size of the original face. (A little powder with your fingers, a hole, a hole that does not collapse and does not shrink, so it is fermented

3

The fermented pasta is removed, the pressure is pressed gently, the gas is circled into four equals, and the covering is loose for 15 to 20 minutes。

4

Take a noodle, open it。

5

They fold from the top to the middle, close their mouths and finish the four noodles in turn。

6

Start with the first noodle, grow up strips。

7

From top to bottom, keep your mouth shut。

8

Then put the four noodles in the toaster. My bakery is so narrow that it can only be set up, and the wide one can be spread

9

Covered with a fermentation film up to twice the size of the original; on the surface a layer of milk (or full egg fluid) with an appropriate amount of sesame。

10

I started the baking program for an hour, and I usually turned off the power in 50 minutes when the bread was ready。

1. The dryness of flour varies, so the amount of liquid needed also differs. First, add most of the liquid, then add the rest bit by bit. 2. My bread machine's baking program doesn't allow me to select the crust color or time; it is fixed at 1 hour. Therefore, I generally turn off the power 10 minutes early, as the bread is already baked by then. If baked for a full hour, the bread becomes a bit too dark and the crust gets thicker. Nowadays, many bread machines allow you to select the crust color and time. In that case, select medium for the crust color and set the time to 45 minutes, and it should be fine.