Milk toast
By VicentaLakin
For the first time, toast bread was the first breakfast to get the family's credit for the fine, soft and cozy milky tissue
Recipe Recommendations
- high-gluten flour 300g
- light cream 90ml
- milk 100ml
- protein
- yeast 2g
- sugar 9g
- butter 18g
- salt 3g
- milk powder 18g
- sweetening
- roast
- several hours
- ordinary
Steps for Milk toast
1
The medium of the material in the main material is liquid before powder is added to the bread drum
2
The living noodles are put in the bag and the bag is in the freezer for over 17 hours
3
The Chinese noodle tissue is torn to pieces in a pink beehive
4
Add all material except butter to the main noodle
5
Add softened butter to flatten
6
It's about 10 to 15 minutes to keep falling
7
You can't overstretched the noodles until they're complete
8
Noodles in the basin fermenting 30 to 40 minutes in the warm of the film
9
The noodle fermented to twice the size of the finger and the flour was inserted into the noodle without a significant reversal
10
Take out the noodles and split them into 3 rollers for 15 minutes
11
The face is flattening from top to bottom
12
And a little thinner from top to bottom
13
the rolled noodles flowed into 450 g toast molds and fermented in warm and wet environments for 30-45 minutes
14
Noodle fermented to eight. Covered with a lid
15
180°40 minutes below the preheat oven
16
The baked bread gets out cold while it's hot
17
Slice-sealed preservation
18
Keep it for 2-3 daysMilk toast Make Tips
The starter dough is quite dry and hard, so do not add water arbitrarily. After mixing with the main dough, if the humidity feels insufficient, add egg whites to adjust. For a warm and humid environment, Xia chooses the oven in winter: put a bowl of hot water in, change the water once halfway through, and ferment in a sealed environment.