Milk toast
By VicentaLakin
THIS BREAD HAS APPEARED IN MY HOUSE A FEW TIMES, AND IT SMELLS LIKE MILK THAT YOU CAN NEVER REFUSE. THEN BITE HARD! IT'LL MAKE YOU KNOW EVERYTHING'S WORTH THE WAIT。
Recipe Recommendations
- Material A: High-gluten flour 500G
- fine sugar 15g
- yeast 3g
- milk 160g
- Animal whipped cream 140g
- protein 35g
- butter 10g
- Material B: Protein 40g
- salt 6G
- milk powder 30g
- Material C: butter 10g
- milk fragrance
- baking
- several days
- ordinary
Steps for Milk toast
1
Prepare the materials
2
JUST PUT ALL THE ACES IN THE TOASTER TILL THE ROLLER
3
The first room fermented for half an hour and then sent it to the fridge for more than 18 hours
4
The next day, the fermented noodles will be removed and torn into a bakery
5
ADD B TO EVEN
6
The last 10 g butter in C material continues to rub it out
7
Take it out in the toaster and ferment for half an hour at room temperature
8
Split six equals, roll round, loose for 15 minutes
9
I'm going to take one of these
10
From top to bottom, it starts slowly
11
Once it's all rolled, we'll repeat it once, twice, and then the toast will be more thin
12
Put the pasta in the soil model after two rolls
13
It's only fermented to 7.5-8 full. It's more elastic, so it's best not to exceed 8-8 full
14
Before entering the oven, brush a piece of egg fluid light on the bread surface and send it to the 170 degree oven for about 30 minutes
15
It's so soft, it tastes like toastMilk toast Make Tips
1. The above is the weight of two 450g toast molds! Just making one toast will cost you half the amount! Remember! Remember!
2. My mold does not have a cover, so after coloring the surface of the bread, use tinfoil to cover the bread. Friends who have a cover at home should appropriately raise the oven temperature to 190-200 degrees.
2. My mold does not have a cover, so after coloring the surface of the bread, use tinfoil to cover the bread. Friends who have a cover at home should appropriately raise the oven temperature to 190-200 degrees.