Whole milk white toast
By JeffBorer
After the failure of N toasts, the toast was finally baked, and I was a little excited. I lamented in my heart: As a self-taught baker in the north, this is not easy--
Recipe Recommendations
- salty and sweet
- baking
- several hours
- ordinary
Steps for Whole milk white toast
1
300 grams of high flour, 4 grams of yeast, 1 egg, 5 grams of salt, 25 grams of white sugar, 160 grams of milk, 25 grams of butter. After kneading with oil until a thin and solid film can be opened, and the basic fermentation until it is inelastic. (After fermentation, I forgot to pat the dough down, and took it out, and it looked bad.)
2
Beat the air, divide them into three equal parts, round them, and ferment for 15 minutes in the middle.
3
Then flatten the exhaust respectively, roll it out, flatten the upper and lower folds in three ways, face down, and soak for 15 minutes.
4
Roll it long, expel air bubbles, and turn it over.
5
Roll it up from top to bottom and pinch tightly at the closing.
6
After finishing, place them side by side in the mold.
7
Finally ferment until 9 minutes full.
8
Brush the surface with whole egg liquid, preheat the oven to 180 degrees, and lower for 35 minutes.Whole milk white toast Make Tips
Cover with tinfoil when coloring