Milk-making Toast Changdi Baking Festival North China Competition Area

Published Sep 6, 2023 at 22:33pm ET

This kind of milk-making toast is never tired of trying. I have always been very fond of medium bread, which is made by medium fermentation. Although it takes a long time, it has the most delicate texture.

Food Material List

1 Strong flour 180g
2 Strong flour 76g
3 water 108G
4 Condensed milk 51g

Operational steps

1 Raw material reserve.
2 Pour the medium ingredients into the bread machine. (180g gluten powder, 108G water, 3G yeast)
3 Knead into a homogeneous dough and ferment to about 4 times the size.
4 Pour the ingredients except butter in the main dough together with the prepared medium. (76g high powder, 20g sugar, 3G salt, 51g milk, 25g eggs)
5 Knead until the gluten expands and the surface is smooth. Add softened butter.
6 Knead thoroughly until you can pull out the delicate film.
7 Divide into three equal parts and relax for 15 minutes after rolling.
8 The loosened dough is rolled into a tongue, rolled up and discharged into the barrel of toast at equal distances.
9 Finally ferment to 8-9 full, evenly brush with a layer of egg liquid.
10 Preheat oven 180 degrees Celsius, lower layer, upper and lower fire.
11 About 35 minutes, immediately after the oven demoulding, drying in the baking net can be. (Tin paper can be covered midway to prevent overweight tinting. I forgot to cover it. The colour is too heavy.

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