Fragrant milk toast
I bought a three-energy toast mold, revised it slightly with reference to Junzhi's recipe, and made milk-flavored toast once. It tasted good and had good texture. It was a relatively successful attempt. This toast milk is full of aroma and not particularly sweet, making it suitable for breakfast. However, the secondary fermentation time was very long, probably because of the cold weather. At this time, it was found that the oven with low-temperature fermentation function was easy to use.
Recipe Recommendations
- high-gluten flour 250g
- fresh milk 120g
- butter 30g
- eggs 30g
- milk powder 15g
- sugar 45g
- salt 1 teaspoon
- sweetening
- roast
- a day
- ordinary
Steps for Fragrant milk toast
1
Pour all ingredients except butter into the bread maker, select dough bowl and start mixing.
2
After half an hour, add the softened butter, re-select the dough bowl, and continue to stir. (If you don't have a toaster, you can knead the dough yourself, just work harder, and the effect will be the same)
3
After half an hour, remove the dough and start kneading it manually on the chopping board. Whether you use rubbing, kneading, throwing, etc., you can promote gluten production as soon as possible.
4
When the dough is kneaded until it is fully expanded, a transparent film can be pulled out, which is not easy to pierce with your fingers, and it will form a round hole after breaking.
5
Place the dough in a large bowl, heat it over water, and leave it in a warm place to ferment for 1 - 2 hours.
6
Fermentation until the dough is 2-2.5 times its original size, dip your fingers in the flour, and the dough will not retract immediately.
7
After venting, divide the dough into 3 portions evenly, knead it round, cover with plastic wrap, and let stand for 15 minutes.
8
Take one portion of dough and press it flat, roll it up and down from the middle, the same width as the width of the toast box, and roll it tight from top to bottom.
9
Roll the 3 portions of dough separately and place them in the toast box, leaving a suitable space in the middle.
10
Add plastic wrap to the toast box, place it in the oven, place two small bowls of hot water on the bottom, and maintain a certain temperature and humidity for secondary fermentation. (I fermented this step for a very long time, taking almost 4-5 hours, during which time I changed the hot water several times to speed up the fermentation.) Fermentation until the toast box is 8 minutes full
11
Cover the toast box and place into the oven, medium layer, 180 degrees, 35 minutes.
12
Remove the toast while it is hot, place it on the grill until it is as warm as your palm, and place it in a crisper bag.
13
Leave the toast until the next day and then slice it to make it easier to cut and easier to chop.Fragrant milk toast Make Tips
In Junzhi's recipe, the oven was baked at 165 degrees. I started choosing 165 degrees, but found that the color was too light to bake. Later, I used 180 degrees to extend the baking time, but the color was still too light. Next time, I will raise the temperature.