How to make Milk white toast sandwich

Recipe Recommendations

high-gluten flour 400 grams
eggs 50 grams
milk powder 25 grams
qingshui 260ml
fine sugar 50 grams
butter 40 grams
salt 5 grams

milk fragrance
baking
an hour
ordinary

Steps for Milk white toast sandwich

1

First mix various powders, such as flour, milk powder, yeast powder, salt, sugar, etc., mix well.

2

Then knock an egg into it and close it with about 260ml of water.

3

Mix the dough with water into dough, and knead the dough with your hands until it is strong and not sticky.

4

Remove the dough and place it on the chopping board, press flat, chop the butter and place it on top.

5

Fold the dough by hand and wrap it with butter, then fold and knead the dough repeatedly to fully blend the dough and butter together. This is the post-oil method.

6

It takes about 15-20 minutes to knead the dough until the muscles can be fully displayed. Measuring the strength of the dough, you can stretch the dough open and easily pull out a film similar to chewing gum. Therefore, to make this dough, you must use high-gluten flour.

7

Finally, knead the dough until it is smooth and smooth.

8

Place it in a steel basin.

9

Cover the steel basin with plastic wrap and take thermal insulation and moisturizing measures to start basic fermentation.

10

When the dough is fermented to the point where it expands to two and a half times the original dough, it is proved that the dough has been fermented. To test the degree of dough fermentation, you can poke it with your fingers with water or dry flour, and it is best to poke the hole that you poke will not rebound.

11

Remove the fermented dough.

12

Place it on the chopping board, press the dough flat with your hands, remove the internal gas, and then divide it into the dough size you need.

13

Divide the large dough into three equal weight small dough again, and relax the small dough for another 15 minutes.

14

Then use a rolling pin to roll out the dough, fold it left and right, and roll it again into a long dough sheet with uniform width.

15

Roll the long dough sheet into rolls with your hands.

16

It's better to roll the dough more carefully.

17

Using this method, make three equal-sized dough rolls in turn, and then arrange them neatly into the toast mold.

18

Cover the mold with plastic wrap for the final fermentation.

19

Roll it in front of you and ferment it in a toast mold until it expands to 90 percent full.

20

Cover the toast mold and prepare for baking.

21

Place the toast mold on a baking sheet and turn the preheated oven to 170 degrees.

22

Then place the baking sheet on the middle and lower shelf of the oven, close the door and bake for about 30-35 minutes, depending on the actual situation of the oven.