Pure milk toast
This mellow milk toast tastes good, almost as good as Hokkaido, and the recipe is similar. Although there is no butter, there is light cream, which is as soft and smooth. Interested people can try it!
Recipe Recommendations
- yeast powder 4 grams
- milk 80 grams
- protein 30 grams
- fine sugar 40 grams
- salt 3 grams
- light cream 80 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Pure milk toast
1
After stirring the main dough evenly, refrigerate and ferment for more than 10 hours.
2
Remove and mix with the main dough, and knead until a large film can be pulled out.
3
Divide into three equal parts, round and relax for 15 minutes.
4
Take a dough and roll it from the center to the sides into an oval shape.
5
The reverse side is rolled up from top to bottom, about a circle and a half.
6
After relaxing for 10 minutes, continue rolling into an oval shape.
7
Roll it into a tube shape after the reverse side.
8
Put in the toast mold.
9
Leave in a warm and moist place to ferment until 9 minutes full, and cover.
10
Pour into preheated oven at 180 degrees, lower layer, add heat, 40 minutes. Remove the mold immediately after roasting.