Pure milk all-matching white toast
By DinaGoodwin
White toast is worth saving. It tastes good and is definitely not worse than what is sold in the bakery. Eating it directly or making sandwiches is great. Students who like bread must try it.
- sweetening
- roast
- several hours
- senior
Steps for Pure milk all-matching white toast
1
Mix the milk and yeast of A evenly, then add the sugar, and finally add the high flour. Don't knead it well, stir with chopsticks and mix well.
2
Cover with plastic wrap and ferment to triple size.
3
Mix the ingredients in B except butter with the fermented starter 1, knead until the gluten expands, add softened butter, continue kneading until complete, round into a basin, cover well, and ferment in a warm place for 30-40 minutes.
4
Remove the dough, divide it into three equal parts, round it, and ferment for 20 minutes.
5
Roll them one by one and turn them over.
6
Fold the left and right towards the middle respectively, compress it, and then roll it up tightly from top to bottom.
7
Place in a toast mold in a warm place for final fermentation.
8
Lower oven at 180 degrees for 40 minutes, cover with tinfoil after coloring, remove and remove immediately after baking.