Milk and honey small toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour 180 grams
- milk 110 grams
- honey 10 grams
- sugar 15 grams
- salt
- dry yeast 1/2 teaspoon
- butter 12 grams
- milk fragrance
- baking
- several hours
- ordinary
Steps for Milk and honey small toast
1
Place all bread ingredients except butter in a bread machine and knead until slightly malleable until the film can be pulled out. At this time, the dough is not easy to stretch very thin, and if it is stretched a little thinner, many cracks will be torn out.
2
Add softened butter and knead until expansion.
3
At this time, the dough can be pulled out of the transparent film.
4
Fermentation until the dough becomes 2.5 times larger, dip your fingers with flour and pass into the dough. The hole after pulling out your fingers does not collapse or shrink, which means that the fermentation is complete. (25 - 30 degrees), ferment for about one and a half or 2 hours.
5
Remove the fermented dough, divide it into 7 equal portions, vent, round, cover with plastic wrap and let stand for 15 minutes.
6
Sprinkle a little dry powder on the operation table, roll out a piece of dough, and close it.
7
Close the neck down and code it into the mold.
8
Put it into the oven, place a basin of hot water (7 - 80 degrees Celsius) at the bottom of the oven (temperature is about 35 degrees Celsius, humidity is 80%) for secondary fermentation for 40 minutes until the volume is 1.5 - 2 times the original size.
9
Preheat the oven to 175 degrees, the penultimate layer, and for about 35 minutes, the hot, golden and fragrant honey toast will be baked.