Milk toast

By VicentaLakin

Milk toast
This milk toast is another concubine, the sister of Hokkaido. 100% of the Chinese approach appears to be cumbersome and takes a long time, but is spread over two days, with little practical operation per day and therefore suitable for workmen. And Chinese make bread better than direct, so it's worth doing。

Recipe Recommendations

  • Jinxiang high-gluten flour 250 grams
  • protein 19 grams
  • soft white sugar 6 grams
  • fresh milk 75 grams
  • light cream 100 grams
  • yeast 1 teaspoon
  • salt 3 grams

Steps for Milk toast

  • Make Milk toast step 0
    1
    A mixture of all powdered materials from Chinese pasta. Attention, salt and yeast are separated. A hole was dug in the flour pile and the liquid material was poured into the Chinese pasta。
  • Make Milk toast step 1
    2
    Scratches mix powder and liquid-type materials into swirls。
  • Make Milk toast step 2
    3
    Put your hands in front and in groups。
  • Make Milk toast step 3
    4
    When fermentation is twice the original volume, it is placed in a freezer for 18 hours。
  • Make Milk toast step 4
    5
    After the freezer, the face wrinkles and the size doesn't seem to change。
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    6
    After two hours of cooling (28-35 degrees) of the oven, the surface group increased slightly。
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    7
    Torn the Chinese to pieces and mixed with the material in the main one。
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    8
    With chopsticks, the noodles start to be sticky, sticky at the bottom of the basin, and slowly become less moist。
  • Make Milk toast step 8
    9
    When the noodles don't stick their hands, it's changed to manual noodles。
  • Make Milk toast step 9
    10
    The face rubbing was accompanied by wrestling until the full phase required to make toast, i.e. large, non-breakable mittens。
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    11
    The noodles are rounded up, covered with protective film, lasting 30 minutes of fermentation。
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    12
    Thirty minutes later, the volume of facial groups increased slightly。
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    13
    Takes out the noodle, the exhaust is weighed, divided equally into three equals, and rolls. Take a noodle, flatten the noodle, and make an elliptical。
  • Make Milk toast step 13
    14
    Turn over, roll up and down, squeeze the mouth。
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    Roll all three rolls, cover the membranes and relax for 15 minutes。
  • Make Milk toast step 15
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    Take a roll of face, flatten it, stoop it up。
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    Turn over, roll up and down, roll up again and squeeze the mouth。
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    18
    Put three rolls in the toaster。
  • Make Milk toast step 18
    19
    A second fermentation to a full nine-point fermentation with an egg brush。
  • Make Milk toast step 19
    20
    The oven is 190 degrees preheated, 180 degrees above, 190 degrees below, 30 minutes baked. When the colour on the surface reaches the desired colour, the tin paper is added in time (I accidentally beat the top of the right). Once out of the oven, it will be demoxified and cooled to room temperature and will be sealed in a fresh bag。

    • Milk toast Make Tips

    1. When kneading by hand, it seems that the dough develops a windowpane faster if you incorporate the action of slapping the dough. 2. The steps of the 100% sponge method appear troublesome and time-consuming, but since the process is spread over two days, the actual hands-on work each day isn't really that much, so it is very suitable for office workers. Moreover, the flavor of bread made using the sponge method is definitely much better than using the direct method, so it is well worth making.

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