Chinese milk toast
Since I learned to make bread, I have always wanted to make bread. I used to make soup-type Hokkaido milk toast. I rarely make Chinese bread and mostly use the direct method. This time, I used Fei Juan's original recipe, and the toast I made was indeed worthy of its reputation. It smelled full of milk. I made two, and my mother and mother-in-law each gave one.
Recipe Recommendations
- white sugar 75 grams
- yeast 2 grams
- milk 160 grams
- light cream 140 grams
- protein 35 grams
- butter 10 grams
- salt 6 grams
- milk powder 30 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Chinese milk toast
1
Medium grown and processed dough, fermented 2-3 times as large
2
Tear into small pieces and place them in the bread machine. Mix dough for 25 minutes, add butter, mix for another 15 minutes until complete, and continue to ferment for 10 minutes.
3
Exhaust is divided and rounded, and relaxed for 15 minutes
4
Squash and roll it up and down from the middle
5
Turn it over and roll it up from top to bottom
6
Relax for 15 minutes
7
Roll it out again
8
Turn over and roll up
9
Put it in the toast box
10
Fermentation until 8 minutes full, brush the surface with egg liquid
11
Preheat the oven to 180 degrees C, lower for 40 minutes, cover with tinfoil after coloring
12
Place the back side of the mold on a baking net to cool