Sanzhan milk toast
The first two toasts were not very successful, but I made toast again today. It took me an afternoon, but I felt that there were still many problems after making it.
Recipe Recommendations
- butter 25g
- high-gluten flour 250g
- milk 120g
- eggs one
- water 25g
- sugar 30g
- salt 5g
- yeast 5g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Sanzhan milk toast
1
The first thing is the materials. I didn't take all the materials.
2
The after-oil method is to mix all the ingredients except butter and knead the dough until the dough becomes tenuous, and then add butter to knead. This is the butter that has just been added and has not been kneaded evenly yet.
3
Then put it in a warm place and ferment until it is twice as big. This is after it is cooked.
4
Divide the dough into three portions, knead it into three balls, ferment for 15 minutes, shape it to look like on the picture after 15 minutes, and spread it for another 15 minutes
5
Roll up the toast, place it in the toast box and continue to ferment until 9% full.
6
Oven 180 degrees, 50 minutesSanzhan milk toast Make Tips
When doing this, the air must be evacuated, otherwise there are too many air holes inside and the organization will not be tight. Maybe it has something to do with me going out, I should bake it together