condensed milk toast
Ingredients: salt,butter,water,fine sugar,egg,condensed milk
Recipe Recommendations
- milk fragrance
- baking
- several hours
- senior
Steps for condensed milk toast
1
Mix all the medium dough ingredients and knead into a smooth dough.
2
Fermented to 4 times the size at room temperature, and the dough grew very big and was covered with plastic wrap. The picture shows me poking it with my hand and then taking a photo.
3
Pull the middle dough into small pieces, mix it with the main dough ingredients (except butter), and knead it until complete-this time I kneaded in the bread machine for 1 hour, added butter and kneaded for another 10 minutes, and then fell 150 times.
4
The molds I used this time were a 450-gram mountain-shaped toast mold and Rabbit's "Lao Wang Slender Toast Mold", so I divided the dough into two parts. The smaller part was 260 grams, and the rest was put into the 360-gram mold. It can also be divided into six equal portions and placed in two 360-gram molds.
5
Show off the "Lao Wang Slender Toast Mold" I bought at Rabbit's house, 260 grams. Roll the small dough into strips about the length of the mold.
6
Divide the dough into 5-6 portions, divide the large dough into three equal portions, and relax for 15 minutes.
7
Roll out the dough into an oval shape.
8
Roll it up from top to bottom.
9
Roll it lengthwise.
10
Roll it up from top to bottom.
11
Place the rolled dough into a toast mold and ferment a second time until eight-point full.
12
Preheat the oven at 180 degrees for 10 minutes, and brush the dough with egg liquid.
13
Send dough into a preheated oven and bake for 30 minutes in a large mold and 20 minutes in a small toast box.