Super Soft Milk Toast-Winning Works of Lo Zhongs Colorful Summer Baking Competition

Published Nov 7, 2021 at 23:54pm ET

When you learn how to make a meal bag, I believe you will also fall in love with it. It is more demanding than a meal bag. It takes a lot of effort to make soft-drawn toast. Although they look simple, they can be eaten in a way that is not only rich in milk, but also soft. They can be torn in hot hands and made into toast sandwiches and so on. They are as delicious as baked toast sandwiches.

Food Material List

1 sugar 50g
2 flour 250g
3 salt 2G
4 Egg 1 (about 60g)

Operational steps

1 First weigh the material.
2 Mix the flour, sugar, salt and milk powder in the square.
3 Stir in an egg mixture and add yeast (or warm milk to activate yeast, Im lazy).
4 Add milk slowly and mix flour with different amount of water absorption. Please add it as appropriate.
5 Move the flour into a dough by hand and move it to a kneading mat or marble like a laundry rubbing dough. At first, the dough will stick to your hands. You can also use a scraper to shovel the dough that sticks to the kneading mat.
6 Slowly the dough will become elastic and smooth. Take a piece of dough and pull out the thick film. Then you can add butter to the dough and continue kneading. Butter can be put in the freezer and taken out when its needed so that it wont stick so much?????
7 The dough with butter at the beginning will stick to the dough and keep kneading, and it will become smooth and elastic. Take a small piece of dough and pull out the film without breaking it easily.
8 Put the dough in a pot, cover it with a fresh-keeping film, and ferment it at room temperature. In summer, it usually ferments in an hour.
9 Fermentation of doubled dough by sticking flour with your fingers and punching a hole in the top of the dough without retracting or a small amount of retracting dough.
10 The dough can also be exhausted by extrusion with a rolling pin and then evenly divided into three parts covered with a fresh-keeping film to let the dough relax for 15 minutes.
11 Roll the dough into an oval shape.
12 Roll the rolled dough up and down.
13 Put the rolled dough down to the toast mold and roll the remaining two dough into the toast mold in the same way.
14 Put the toast mould in the bottom of the oven, put a plate of hot water under it, close the oven door and change it when the water is cold.
15 When the dough is 9 minutes full, take out the hot water and dry the steam toast mould inside the oven. Cover the steam toast mould and preheat the oven 150 degrees for 50 minutes. Each oven temperature is not uniform. Please adjust according to the temper of your oven.
16 After the oven is out of the oven, take advantage of the heat to demould and put it on the bread rack to cool.
17 The organization is very delicate.

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