Milk toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour 500 grams
- sugar 80 grams
- salt 6 grams
- dry yeast 6 grams
- milk 360 grams
- butter 40 grams
- sweetening
- roast
- several hours
- divine level
Steps for Milk toast
1
Milk will freeze in the fridge 30 minutes in advance, and all milk will have a thick layer of ice。
2
Flour + sugar + ice milk put in the cook machine。
3
Two minutes of low-speed (class 3) mixing until no dry powder can be held。
4
Go to 6 and stir the noodles for 7 minutes。
5
It will be able to pull out a thick membrane extension, add salt, add yeast and mix it evenly for two minutes。
6
Add butter, mix the noodles for two minutes, evenly mix the butter, and turn six to stir the dough for five minutes to complete。
7
It is sufficient to remove a thin and flexible film (mode) from the face, and to complete the entire laminate phase (the entire lasagna phase is controlled between 25 and 28 and the time of lasagna within 15 to 20 minutes)。
8
The first fermentation (at 28 degrees and 75 per cent humidity) is carried out by covering the skin film in a large bowl, with 90 minutes of fermentation。
9
fermented noodles。
10
Put a hole in your finger, don't back down, don't fall down, the noodles are fermented。
11
Take out the noodle by pressure exhaust。
12
It is evenly divided into six equals, with approximately rolling circles, covering the protective film, and room temperature relaxing for 20 minutes (in order to give the noodles rest and do not shrink when the rolls are rolled)。
13
At the end of the time, take out a noodle。
14
(c) The growth of the tongue (bottom by thin)。
15
Float rolls from top to bottom。
16
Following this, the membrane room is again relaxed for 20 minutes。
17
At the end of the time, take out a noodle。
18
Try to be as long as possible and as wide as possible。
19
From top to bottom。
20
Good roll。
21
Three sets into the toast mold。
22
Put it in the unopened oven for final fermentation, with a bowl of 100 degrees of open water at the bottom to help ferment (at 36 degrees and 85 per cent humidity) for about 60 minutes。
23
Observe the fermentation state of the noodles and fermentation to the full of 9。
24
The oven is preheated, 160 degrees, fermented bread embryos are placed in the lower part of the oven, baked for five minutes, coated with tin paper, and then baked for 20 minutes (the temperature and time of the oven is adjusted to the temper of the oven)。
25
Okay, toast out。
26
After the stove, the buttons are cold。
27
The finished chart。
28
Slices are good too。