Milk toast

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1. Prepare all materials.

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2. Knead all ingredients except butter into a ball.

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3. When you knead it to the tension-starting stage, as shown in the figure below, it is already bundled together, but the texture is still very rough, and it will break if you stretch it a little.

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4. At this time, you can add butter.

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5. Continue kneading. When you add the butter at first, it will be very sticky to your hands, and it will become smooth again as you knead it.

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6. Keep kneading, kneading, kneading! To knead the dough until it is in the state shown below: it can be stretched to be very thin and not easy to break. Even if it breaks, the holes will be smooth as follows. That is, the complete stage of kneading into dough.

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7. By this time, the dough is finished. Put it into the container, cover with plastic wrap, and let it ferment naturally to 2 to 2.5 times its original size.

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8. After fermentation, help the fat dough vent and evenly divide it into 3 small balls, and wake again for 15 minutes.

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9. When the dough is finished, take a small dough and form a rectangle with the same width as your toast mold.

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10. Roll it up tightly. See the following figure. (Roll it tightly, or there will be a big hole in the middle when the toast is made)

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11. Make all three, close your mouth face down and place it in the toast box.

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12. At this time, the dough is about to ferment for the last time. Place it in an environment with a temperature of 38 degrees and a humidity of 85%. (Small method: Put a plate of boiling water in the oven or microwave oven at the same time. Because the oven and microwave oven are both airtight, the water vapor from the boiling water is emitted into the oven/microwave oven to create a suitable temperature and humidity.)

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13. Fermentation until the dough occupies 90% of the volume of your toast mold

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14. Put in the oven, medium layer at 165 degrees, about 35 minutes. Remove the toast while it is hot and place on a cooling rack. When the temperature is about the same as the temperature of your palm, place it in a fresh-keeping bag, seal it, and slice it the next day.

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15. Slice, bag, and call it a day!

1. Regarding an environment with a temperature of 38 degrees and a humidity of 85%: Small method: Put a plate of boiling water in the oven or microwave oven at the same time. Because the oven and microwave oven are both airtight, the water vapor of boiling water is emitted into the oven/microwave oven, which can create a suitable temperature and humidity. 2. Remove the toast while it is hot and place on a cooling rack. When the temperature is about the same as the temperature of your palm, place it in a fresh-keeping bag, seal it, and slice it the next day. 3. Toast kneading usually needs to be kneaded until it is complete. Hand-kneading dough is more difficult.