[100% Failure Recipe] Milky Toast

Name: [100% Failure Recipe] Milky Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 310g Golden like high-gluten flour; 45g Sugar; 3g salt; 3.5g Dry yeast; 36g Egg liquid; 74g milk; 84g water; 40g butter

by Lily Yuer

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

This recipe is the only recipe that I have never failed to make toast so far, and it is also the first recipe I used to make toast. Generally speaking, it is very good that the direct oil method can make such a delicate organization. If you are still a little hesitant about your craft, please try it! And I still knead the dough with a bread machine. Although it takes more than 5 hours to produce a toast, the actual operation time is less than ten minutes.

Many people don't know what the direct method after the oil method means. The direct method is to reconcile all the ingredients except the butter. When the kneading reaches the expansion stage, the butter can be added. This process is enough for two bread machines for 15 minutes. Then with another 15 minutes, it's basically the complete stage, and the way to check whether it is good is also very simple. Many people do not pull the film of the dough, but take out a small piece separately, and then slowly pull out the desired film and the effect will show that the dough is good.

It takes about 45 minutes to make a good dough, then it takes more than 1 hour to ferment at room temperature, and it takes 15 minutes to relax after exhausting and shaping. Finally, plasticize again, and the toast mold should be 9 minutes full. For the third fermentation, it is best to put hot water in the oven and ferment the toast in the environment with the best humidity and temperature. This process is about It will take 1 hour. The oven must be preheated to the required temperature in advance and then put in the fermented toast dough.

The above is basically the basic procedure of making a toast. As long as you master the general process, it is not difficult to make a delicious toast. Now making toast every week has become a habit of me. I like the process of making toast, especially when it grows up and the color changes during the baking process, I am very happy. The family members have also become accustomed to eating the toast I made, and eating the toast I bought from the outside is totally unsatisfactory. It's too unpalatable. And the price of the toast outside is not cheap, we may need to spend a lot of time to make it at home in addition to the cost. "

Ingredients

[100% Failure Recipe] Milky Toast

1. Put all ingredients except butter into the bread machine.

[100% Failure Recipe] Milky Toast recipe

2. Start the dough-making program, and almost two 15-minute dough-making sessions will reach the expansion stage in the picture. Slowly stretch the dough with your hands. At this time, the dough can be pulled apart, but it is not easy to stretch it very thinly. If you stretch it slightly, it will be pulled out of the crack hole, and the edge of the crack hole is rough. You can add it at this time Butter out.

3. Add butter and continue for 15 minutes.

4. In the hand mask shown in the picture, the hole is also a regular circle and it has reached the complete stage.

5. After mixing, the dough can be fermented at room temperature.

6. The best room temperature fermentation is about 28 degrees, and the fermentation can be 2-2.5 times larger. If the room temperature is not high, let it ferment for a while, so that the baked tissue will be more delicate.

7. Divide the fermented dough into 3 equal parts, vent and round.

8. Take a piece of proofed dough to exhaust air and roll it into an oval shape.

9. Roll up from top to bottom, close the mouth down, and relax for 15 minutes.

10. Roll the loose dough into an oval shape again.

11. Roll up from top to bottom.

12. The shaped dough is put into a toast mold for final fermentation.

13. Put the baking tray at the bottom of the oven, pour boiling water into it, and let the dough ferment at the most suitable temperature and humidity.