Milk toast

1

According to the general bread making process, knead all ingredients except butter into dough. After kneading until the muscles are formed, add butter and continue kneading until the complete stage. Fermented to twice the size at room temperature, squeeze out the air in the dough, divide the dough into 3 portions, knead it round and leave at room temperature to proofread for 15 minutes. For the detailed step chart, please see the "Step Chart of Kneading and Fermentation"

2

Take a wake-up dough and roll it with a rolling pin into a long strip, the width being the same as the width of the toast mold.

3

Roll up the rolled dough sheet from top to bottom. Make sure you roll it tight.

4

Place the rolled dough face down in the bottom of the toast box.

5

Roll the other two portions of dough in the same way and drain them into the bottom of the toast box.

6

Place the toast box at a temperature of 38 degrees C and a humidity of 85% for final fermentation. When the dough grows until the toast box is 9 minutes full, cover the top of the toast box. Send into a preheated 165-degree oven and bake for about 35 minutes.

7

Opening the toast box, the fragrant toast has been baked.

8

Remove the dough while it is hot, place the toast on a cooling rack, cool until the temperature is about the same as the temperature of your palm, place it in a fresh-keeping bag, seal it, and slice it the next day.

9

After being cut, there are traces of flour texture after the flour is sharpened.

1. When rolling up the dough in step 3, make sure to roll it tightly without leaving any gaps; otherwise, the inside of the finished toast will have air pockets. 2. During the final proofing, many friends ask how to create a temperature of 38°C and 85% humidity. Home kitchens do not typically have a proofing box, but it is not necessary to be so precise. As a compromise, you can place the toast pan inside the oven or microwave along with a tray of boiling water. Since ovens and microwaves are somewhat airtight, the steam from the boiling water disperses inside, creating a suitable temperature and humidity. 3. The toast is very soft when it first comes out of the oven. Let it cool and sit overnight; it will be much easier to slice the next day.