Milking toast

Published Jul 2, 2020 at 17:11pm ET

Milking toast

Tomorrow is the Mid-Autumn Festival, I wish you all a happy Mid-Autumn Festival! These days, the two boys did not go to kindergarten. Three children in their class were infected with hand, foot and mouth disease, so they had to stop classes. In this way, the two boys were making trouble at home every day, and I had to watch them every day for signs of infection, because the incubation period of hand, foot and mouth disease was several days. During this period, many mooncakes were made. Of course, making bread that my son likes is also essential. For bread, no matter what bread I make, they all like to eat. Of course, their favorite is sausage bags, and my favorite is this milk-making toast. I cant feel tired of eating any kind of bread. Soft, silky, milk-scented, chewy, classic refined milk toast, should also be a favorite of many people?

Food Material List

1 High powder 280g
2 Immediate dry yeast 4.5g
3 milk 168g
4 High powder 120g
5 Berry sugar 48g
6 salt 5g
7 Condensed milk 80g
8 Egg Wash 40g
9 milk 16g
10 butter 32g
11 Whole egg juice

Operational steps

1 Put the yeast in the middle part of the milk and melt it. Add the flour and knead it. Put it in a warm place and ferment it to about 4 times the size.
2 Tear the fermented Chinese dough into small pieces and knead together with the main dough ingredients except butter until the expansion stage.
3 Add butter and knead until complete. Relax in a warm place for 30 minutes.
4 Remove the loosened dough after exhaust, take out 500 grams of dough, divide it into 3 equal parts, then divide the remaining dough into 5 equal parts, and relax for 15 minutes after rounding.
5 Roll the loose dough into an oval shape.
6 Fold inward at 1/3 of each side after turning over.
7 Roll out the dough after turning.
8 After turning over, press the bottom edge thin, roll up and down, and press the opening gently.
9 Put them into the toast moulds in turn.
10 Put it in the oven for final fermentation.
11 Finally, after the fermentation, brush the dough with egg liquid.
12 Put it into the lower layer of the oven preheated to 180 degrees, heat it up and down, bake for about 30-35 minutes, release the mould immediately after discharging.

Tips

1. Medium species should be torn into small pieces and mixed with other materials.
2. If you want to make a toast with 450 grams of toast mould, multiply the amount of each ingredient by 63%.

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