100% Alcohol Milk Toast

Name: 100% Alcohol Milk Toast
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 318g (medium species) High-gluten flour; 8g (medium species) Powdered sugar; 24g (medium species) protein; 2.2g (medium species) yeast; 95g (medium species) milk; 127g (medium species) Light cream; 21g Egg white (main dough); 40g Sugar (main dough); 4g Salt (main dough); 3.8g Yeast (main dough)

by Deep sea love cat

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

This recipe comes from Feijuan’s very classic 100% pure Chinese milk toast~ The medium type needs to be refrigerated for 16-18 hours, plus the addition of light cream, so the finished bread is extremely soft~ When you see the finger The moment the bread bounced back to its original shape, I felt that no matter how long the wait was, it was worthwhile. The soft tissue and wonderful taste are the best gifts for time. This bread tastes mellow and milky, which is very good. The amount given in the recipe is suitable for 4 Caiweijia mini toast molds (pound cake molds). Because it is a 100% middle method, there is no flour in the main dough.

100% Alcohol Milk Toast

1. Prepare all the materials used in Chinese species

2. Put the materials needed for the middle species into the bread machine and knead until the surface is smooth. Yeast and salt cannot come into contact with each other. I use the bread machine to knead the dough for about 10 minutes

3. Move the dough to the basin, cover with plastic wrap and put it in the refrigerator to ferment for 16-18 hours. It can also be fermented at room temperature to 3-4 times larger.

4. Prepare the ingredients for the main dough and put it in the bread machine to knead to the complete stage. That is, a flexible film can be pulled out, and the holes are in a regular round shape.

5. Take the dough out of the wrap and relax for 30 minutes

6. Divide the loosened dough evenly into 12 portions and round them.

7. Take a piece of dough and roll it out. The lower edge should be thinner. The fish is good for bonding. Then roll down 2-2.5 turns from above. Put it in the toast box with the mouth down

8. Shaped toast

9. After the second fermentation in an environment with a temperature of about 38 degrees and a humidity of about 80% until 8 minutes is full, brush a layer of egg liquid and water with a ratio of 1:1. Put it in an oven preheated to 180 degrees for about 25 minutes.