Milky toast
By VicentaLakin
this toast has only been fermented once, but it's so good that it doesn't even need a bread knife to slice it, because it's too soft and it's the most addictive thing to eat directly. if you're interested, try it or collect it, so you can enjoy the achievement that your family and colleagues praise! the diet used: 275 grams of milk, 90 grams of sugar, 25 grams of yeast, 3g of milk, 55 grams of salt, 3 grams of butter, 50 grams of eggs
Recipe Recommendations
- Jinshan Toast Powder 275 grams
- milk 90 grams
- sugar 25 grams
- yeast 3 grams
- condensed milk 55 grams
- salt 3 grams
- butter 50 grams
- eggs 55 grams
- sweetening
- roast
- several hours
- simple
Steps for Milky toast
1
Prepare food。
2
First put liquid food in the basin. Then we'll add milk and sugar and mix it. Be advised, don't put salt and butter in! The volume of liquids can be fine-tuned and milk is usually reserved for 10-15 grams to adjust the softness of the dough at any time. It doesn't have to be 55 grams or 50 grams. It's not enough. Milk。
3
Then put in toast and yeast. Then mixed with liquids in the basin. Remember, salt and butter don't join! After mixing, we can decide, depending on the circumstances, whether to leave the milk in reserve with no or small additions。
4
Put the basin on the cooker ' s machine, and first use the cook ' s machine to slow it down, so that it can form a group, and then hit it at the speed of three to pull out the thick membrane and then add butter and salt。
5
When butter is fully absorbed by the noodles, the cook ' s machine is turned into a high-speed operation and can be tested in about five minutes ' time, if it pulls out a thin film that is even, is flexible enough to be broken on hand, and if the holes that break through are smooth and the back is torn open with a straight line。
6
It is not necessary to be awake when it is removed, and it is divided into three parts, so that it is as precise as possible and so delicate as possible so as not to affect the organization. It's normal to have two or three grams between the noodles。
7
You don't need to wake up and keep it as long as you can。
8
Turn over, from the end. Volume I is rolled up with a slight pressure fixed and rolled up. Squeeze the bottom. It doesn't matter. Don't leave a gap. It is generally appropriate to have 2.5-3 laps。
9
There is no need to wake up and continue to keep the fresh rolled noodles as long as possible, then roll them up and down and put them in the toast box。
10
Use the oven fermentation mode for final fermentation. The fermentation temperature of the oven itself is 35 degrees, and we can put a bowl of hot water at the bottom of the oven that can produce both the temperature required for the fermentation of toast and the humidity required. Send to full nine。
11
The oven has to be preheated in advance. The oven I use is 185 on fire, 195 on fire, at the bottom of the oven, for about 45 minutes, and I put tin paper on the top of the toast until the eighth minute。
12
Enjoy