Milk toast
By VicentaLakin
Recipe Recommendations
- high-gluten flour 270G
- fine sugar 40g
- eggs 45G
- butter 25g
- yeast 4 grams
- milk 120g
- salt 1/2 teaspoon
- milk powder 12g
- milk fragrance
- roast
- several hours
- ordinary
Steps for Milk toast
1
Plug all raw materials except butter into the basin and add softened butter to the extension phase, continuing to the full phase (with hands to pull out the film)
2
First fermentation by covering in the basin (placed in refrigerators for 17 hours or more)
3
Fermentation 2-2.5 times larger
4
Take out the noodles for venting
5
Split the noodles into three
6
The waking-up face of the face is condensed with a long elliptical shape appropriate to the width of the toast
7
Turn the face up and roll it up. Keep it tight. Put it in the toast
8
Put the Toast Moot in the oven, put an oven under the mold, inject it into the water, and move it to the fermentation function of about 50-1 hours, and send it to full nine
9
Cover it up
10
In the middle and lower layers of preheated ovens, about 150 degrees and 30 minutes of fire up and down, and when roasted, then demersalized, so that it could be sealed in a conservatory bag when the hand temperature is similar, and sliced when eating。Milk toast Make Tips
A: Ferment at low temperatures in the refrigerator for a long time to achieve a finer, softer crumb.
B: The original recipe called for 145g of water and 20g of eggs. I changed it to 45g of eggs and 120g of milk, making it sweeter.
C: The toast is quite soft after baking. Slice it only after it has cooled completely. Remember not to put it in the refrigerator, as this will harden the bread.