Milk white toast

1

Main ingredients: high-gluten flour, eggs, butter, yeast, salt, granulated sugar, maltose.

2

Pour all the flour ingredients into the flour and mix well. Add the eggs and maltose and mix well.

3

Use water to synthesize the dough, place the dough on the chopping board and knead it evenly, then repeatedly knead the dough until it is strong and press flat.

4

Chop the butter and place it on top, fold and rub repeatedly to fully blend the dough and oil. This is the post-oil method.

5

After the oil and flour are fully blended, continue to knead the dough until it is smooth until the gluten can be easily pulled out. Gather the dough again and place it in a steel basin for basic fermentation.

6

Cover the steel basin with plastic wrap and ferment at 28 degrees for 2 hours. The dough expands to twice the size and takes it out. Place it on the chopping board and press flat to evacuate the internal air.

7

Then roll and divide into five evenly divided pieces of dough, reunite the dough, and relax for 30 minutes;

8

Press the dough flat, roll the dough into a long shape with a rolling pin, and then roll it into rolls.

9

Arrange them neatly in the mold and place them in a preheated 35-degree oven for final fermentation.

10

When the blank is fermented and expanded to nine minutes full in the mold, close the lid of the mold.

11

Place the mold in the middle and lower shelf in the oven, bake with upper and lower heat at 190 degrees, and bake for 45 minutes.

12

After the bread is baked, pour it into the mold while it is hot.

13

Place it on a drying rack to cool, then slice it with a bread knife.

Characteristics of this bread: golden color, light milky aroma, fine and soft texture, and very delicious. Friendly Tips: 1. During the basic fermentation, the temperature should not be too high. It is best to control the time to around two hours to allow the yeast to grow slowly, resulting in a better flavor. 2. When kneading using the "late oil method," ensure it is done thoroughly. It is best to knead until the gluten is fully developed (known as the complete stage); the baked bread will then have a silky, shredded texture when broken open and be very soft. 3. Temperature control during baking should be adjusted according to the specific oven brand. Generally, for larger ovens, the temperature can be slightly increased, whereas for small ovens which sit close to the heating element, the temperature should be lowered appropriately. Otherwise, the outside may burn while the inside remains undercooked. I use a 34L oven, and setting it to 190 degrees works perfectly. This temperature serves as a reference for everyone. That concludes Big Wok's breakfast recipe "Milk Flavored White Toast," provided for your reference