Pure milk white toast
By LexieVolkman
Ingredients: milk,butter,sugar,yeast
Steps for Pure milk white toast
1
Mix the middle dough materials and stir well, cover with plastic wrap, and place in a warm place to ferment.
2
Fermentation to 2-3 times the size.
3
Tear the medium dough into small pieces and mix with the main dough ingredients (except butter).
4
Knead until smooth and elastic, add butter and knead until expanded.
5
Fermented again to 2-2.5 times the size. This time I put it in the toaster to ferment. The room temperature is about 20-22 degrees Celsius, and it takes about 1-1.5 hours (I didn't look at the clock, this is the estimated time).
6
Remove the dough, vent it, and divide it into 12 equal parts-since I use a 260-gram mini toast box, divide it like this, and if you use a classic 450-gram toast box, divide it into three equal parts. After dividing, cover with plastic wrap and relax for 10 minutes. If divided into 3 equal parts, relax for 15 minutes.
7
Adjust the shape (see my previous recipe "Condensed Milk Toast" for shaping the shape), place it in the toast box for the last fermentation. Because I planned to bake without cover this time, I didn't use a toast cover to cover the fermentation.
8
Serve until full, preheat the oven at 180 degrees, brush the surface of the dough with egg liquid, and turn the oven heating tube from red to dark to start baking. The mini toast box takes about 20 minutes. The 450-gram toast box takes 40 minutes. Paint the surface and immediately cover it with tinfoil. Remove and remove immediately after roasting.