Premium milk toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour 250g
- milk 145g
- whole egg liquid 40g
- white granulated sugar 50g
- milk powder 15g
- yeast powder 5g
- salt 3g
- milk fragrance
- baking
- several hours
- senior
Steps for Premium milk toast
1
toast
2
Add 145g of milk to the bread bucket of the bread maker
3
Add 40g of whole egg liquid
4
Add 50g of white sugar
5
Add 3g of salt
6
Add 15g of milk powder
7
Add 250g of high powder
8
Add 5g yeast powder
9
Put the bread bucket into the bread maker without covering the top lid of the bread maker
10
Select the kneading program and finish the kneading process in about 20 minutes
11
Select the kneading program and finish the kneading process in about 20 minutes
12
Scrape the surface off the wall of the bread bucket with a spatula
13
After the second kneading process is over (i.e., after 40 minutes), the dough basically reaches the expansion stage
14
Add 30g of softened butter and start the kneading process once the third time
15
After the three kneading procedures are completed (60 minutes), the dough reaches the complete stage
16
After the three kneading procedures are completed (60 minutes), the dough reaches the complete stage
17
The dough is fermented for the first time
18
The first fermentation is completed. After exhausting, relax at room temperature for about 15 minutes. Roll the dough into an oval shape with the width of the toast mold.
19
After exhausting, relax at room temperature for about 15 minutes, roll the dough into an oval shape with the width of the toast mold
20
Roll up the dough sheet from top to bottom and roll it into a long strip
21
Put it in a toast mold and ferment at a temperature of 38 degrees C and a humidity of 85%.
22
Finally, brush the fermented bread embryo with a layer of whole egg liquid
23
Place it in the preheated oven, in the middle and lower layers of the oven, 165 degrees, about 35 minutes
24
Demolded toast