Northeast Cuisine

Milky Toast

Finally came to challenge bread, but also hand-kneading noodles, because really distressed that more expensive than the oven bread machine, and only used for kneading noodles, so bite your teeth, throw their own noodles, perhaps too much, has been unable to ferment, baked out only half the size of the mold, but the taste is still good, obviously better than the sale of delicious. Chew your head, collect information, learn from experience, consult modestly, and continue to work hard!

Food Material List

  • 1 Strong flour 250g
  • 2 water 120g
  • 3 Powdered Milk 15g
  • 4 Berry sugar 45g
  • 5 salt 3G
  • 6 Egg 30g
  • 7 butter 30g
  • 8 Dry yeast 1 and 12 spoons

Operational steps

  • 1 Dissolve the dry yeast in a small amount of water and let it stand for about 5 minutes. Mix the high gluten flour, eggs, salt, granulated sugar, milk powder, yeast water and the remaining water evenly. Knead the dough into a dough. After the dough is glutened, add the softened butter and continue to knead until the dough reaches the complete stage of pulling out a very thin film. 。
  • 2 The kneaded dough is put in a pot, covered with fresh-keeping film or wet cloth, fermented at about 28 degrees for about an hour, fermented to 2-2.5 times the size, poked in with the flour of your finger, finger hole does not shrink, it means fermentation is good.
  • 3 Extrude the fermented dough by hand so that the gas in the dough can be discharged. Round the exhausted dough and wrap it with a fresh-keeping film. Wake up at room temperature for 15 minutes.
  • 4 Wake-up dough, roll it into an oval shape with a rolling pin. The width of the oval shape is equal to the length of the toast mould.
  • 5 The rolled dough turns upward on the lower side.
  • 6 Roll it up and down.
  • 7 Roll into a long strip.
  • 8 Put the rolled strips into the toast moulds. Fermented at about 38 degrees and 85% humidity to 8 cents full (9 cents full for covered toast).
  • 9 The fermented toast can be baked in an oven by brushing a layer of whole egg liquid on its surface. 165 degrees, about 35 minutes.
  • 10 After discharging, it is cooled on the cooling rack. Chip after cooling.


If you think the Chieftain is too quick, you can cover it with tin paper.

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