Milk Corn Toast

Published Aug 6, 2021 at 09:06am ET

Milk Corn Toast

Time flies so fast that its late October. It has been 3 months since the beginning of July to learn how to make bread. After this period of study, I baked this piece of white paper with the rookie, and now I can make some bread that I feel a little more decent. Looking back on the short journey of baking companion, I am grateful. From the beginning of the selection of bread machine, the place where baking companion materials were purchased, to the problems that appeared in the operation later, all of them were selflessly pointed out by various experts, and those ugly breads made at the beginning were also given by bloggers. Give me tolerance and support, encourage me to refuel. So that I have the confidence to continue learning. Here I sincerely express my gratitude to you. Thank you for your support and help. I will continue to study hard. I hope you will continue to support me and help me. Thank you again! Today, I show you some bread I have made. On the one hand, I will give you a report. On the other hand, I may give some inspiration to other novices. This milk and corn toast is a little regrettable. Its a little short, and its not filled the toast box. Next time we need to improve. But the taste is good. The fragrance is delicious and soft.

Food Material List

1 High powder 220g
2 Corn flour 50g
3 milk 125g
4 yeast 4G
5 Berry sugar 30g
6 salt 3G
7 Whole egg 50g
8 butter 20g

Operational steps

1 Mix all dough materials except butter into a ball, then add butter and continue to mix until the gluten expansion is completed;
2 The dough is placed in a warm and wet place and fermented to 2-2.5 times the size of the dough.
3 Remove the dough from the exhaust and divide it into two equal parts. Roll it round and relax for 10 minutes.
4 Flatten and exhaust the loosened dough separately, rolling it into rectangles with the width equal to the bread of the chieftains moulds.
5 After turning over, it is rolled into a cylindrical shape, which is arranged in the mould in turn and fermented at the warm and wet place.
6 When the final fermentation is 8-9 minutes full, cover the lid.
7 The oven is preheated to 190 degrees, and the lower layer is heated up and down for 40 minutes.

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