Milky toast recipe glory

Published Jul 11, 2022 at 05:51am ET

For the master, the direct method and the Chinese method may be almost the same, but for the novice, the difference is big. I obviously feel that the bread of the Chinese method is still soft for a few days, and most of the direct method will feel a little dry when it starts to eat the next day, so I always like the Chinese method. Not refrigerated mid-breed) Take advantage of the weekend time to try a mid-breed alcoholic milk toast. In fact, before the delivery of the mid-breed alcoholic milk toast, it was refrigerated mid-breed. This time, the final product of mid-breed at room temperature feels a little sour and refrigerated. There is no possibility that the mid-breed at room temperature needs to be 3 times as big as the mid-breed at room temperature. So the final product has a slightly sour taste, of course, the texture is still very soft, still delicious [100% medium-alcohol milk toast] 450g toast model, Fang Zi comes from Feijuan.

Operational steps

1 Mid-breed materials
milk is bitten by microwave oven for 10 seconds, put in yeast, stir and let yeast open. Then all mid-breed materials are kneaded into dough, at room temperature, fermented to 3 times the size (feel mid-breed dough). I wish I had fallen back a little.
2 Mix with the main dough ingredients [protein 16 g, sugar 35 g, salt 3 g, dry yeast 1 g], knead until complete, cover with fresh-keeping film, rest at room temperature, relax for half an hour.
3 Exhaust and divide into 3 parts. After rounding, cover with fresh-keeping film. Set at room temperature and relax for 10 minutes.
4 One roll: Take the loose dough, roll it into an oval shape, turn it over, roll it into a cylinder from top to bottom, close it down, cover it with fresh-keeping film, and let it stand at room temperature for 10 minutes.
5 Second rolling: take the loose dough, turn it over, press it slightly flat, roll it long, press the bottom edge thin, roll it up from top to bottom, squeeze the mouth tightly, close the mouth down, put it in the toast box;
6 Fermentation in warm place to 9 points full, brush egg yolk liquid
preheat oven to 160 degrees ahead of time, 190 degrees below fire (or 180 degrees above and below fire), middle and lower layers, cover tin paper in time after surface color, 40 minutes or so, release the mould from the side of the oven, and cool on the baking net.
7 Brushing yolk liquid is really beautiful
just like glaze
in fact, it can be done without brushing.

Tips

1. Membrane should be rubbed to be tough
2. Remove the mould immediately after baking, or the toast will recede.

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