Milk toast

By VicentaLakin

Milk toast
IT'S BEEN A LONG TIME SINCE I MADE TOAST. WELL, IT'S NOT PRETTY, BUT IT'S SUPER DELICATE AND SOFT, AND IT'S PRETTY GOOD TO EAT! IN OTHER WORDS, WITH THIS GOLD-MOUNTED JAPANESE TOAST, THE AMOUNT OF WATER IS ABOUT 10 GRAMS LESS THAN THE NORMAL FORMULA, IT'S FINE, IT'S A 20-MINUTE MEMBRANE BAR

Recipe Recommendations

  • milk 110g
  • eggs one
  • sugar 40g
  • salt 3g
  • Jinshan Japanese Toast Powder 220g
  • yeast 3g
  • butter 15g

Steps for Milk toast

  • Make Milk toast step 0
    1
    In the order of liquids and powder, except for butter
  • Make Milk toast step 1
    2
    Open and face program
  • Make Milk toast step 2
    3
    It'll be softened butter in 10 minutes
  • Make Milk toast step 3
    4
    Until it pulls out the film
  • Make Milk toast step 4
    5
    Room temperature fermenting twice the size
  • Make Milk toast step 5
    6
    Fingers don't turn back
  • Make Milk toast step 6
    7
    3 copies divided
  • Make Milk toast step 7
    8
    Rolling round, covering the membranes for 15 minutes
  • Make Milk toast step 8
    9
    The face stick is gently pressed over the face and the light face is in a wider rectangular shape。
  • Make Milk toast step 9
    10
    Turn over, roll 1.5-2 on the skin, with a short stick
  • Make Milk toast step 10
    11
    5-10 minutes
  • Make Milk toast step 11
    12
    Open up
  • Make Milk toast step 12
    13
    Lighten the surface bubble, turn over and adjust the face to the reverse ladder
  • Make Milk toast step 13
    14
    Tight, but light. About 2.5 ~ 3 laps, and then the hand down to the end, the bottom down。
  • Make Milk toast step 14
    15
    Into the toast box and in the oven, fermented twice to the full of 89 points。
  • Make Milk toast step 15
    16
    The oven preheats 200 degrees and a thin egg fluid on the toast surface
  • Make Milk toast step 16
    17
    Underground, up and down, 180 degrees and 30 minutes. If you're wearing a color, you need to put on the tin paper in time to avoid burning
  • Make Milk toast step 17
    18
    Smells so good
  • Make Milk toast step 18
    19
    I can't wait to tear up an organization. Super soft
  • Make Milk toast step 19
    20
    Slices are beautiful

    • Milk toast Make Tips

    1. After the first roll, for 5-10 minutes, if the second roll is immediately followed, the dough will break or retort, and then it will be released again. After the second roll, the face will be shot off with a bubble, and if the exhaust is not complete, it may wake up with a small bubble. The number of circles on the 3rd and 6th sides is as uniform as possible, even as possible, so that no force can be too strong or too thin. 4 When it is baked, it can open tin paper in the oven and slow down the colouring。

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