Chinese Condensed Milk Toast
1.
Prepare the ingredients.
2.
First, make the middle seed, water, bread flour, and yeast into the mixing tank of the ukoeo801 chef machine.
3.
Install the mixing tank in place, turn on the second gear to knead the middle seeds into a ball, do not turn on the high gear all at once, the flour will easily splash.
4.
Knead the dough, cover it with plastic wrap, and ferment at room temperature for half an hour, and finally put it in the refrigerator to ferment for more than 17 hours.
5.
The dough rises to 3-4 times larger.
6.
Put 80 grams of main dough bread flour, 25 grams of eggs, 20 grams of sugar, 50 grams of condensed milk, and 2.5 grams of salt into the mixing tank, (do not touch the salt and sugar), tear the medium dough into small pieces, and put them in In the mixing tank.
7.
After installing the mixing tank, use the second gear to mix the middle seed and the main dough together. Change to the third gear and knead for two minutes.
8.
Finally, knead the dough with four steps until the dough is smooth to the expansion stage, and a thicker film can be pulled out.
9.
Add the softened butter and knead in third gear until the butter is absorbed.
10.
Adjust the fourth gear to knead the dough to the complete stage, and the dough can pull out a relatively uniform and thin film.
11.
Take out the dough and divide it into six portions (twice the amount I made).
12.
Respectively round, cover with plastic wrap and relax for 15 minutes.
13.
Take out a loose dough and roll it out into a tongue shape.
14.
Fold both sides in the middle.
15.
Roll up from right to left, evenly, not too tightly, roll the dough in turn.
16.
Put it into the toast mold at equal distances, put it in the oven to ferment, and put a bowl of hot water in the oven to increase the humidity and temperature.
17.
After about 40 minutes of fermentation, it will reach 80% full. Preheat the oven to 180 degrees for 10 minutes.
18.
Cover the toast and put it in the preheated oven at 180 degrees for about 40 minutes.
19.
Take out the baked toast immediately, put it on the grilling net and let it warm to your hands, and store it in a fresh-keeping bag.
20.
Slice it when you eat, or tear it by hand, as you like.
21.
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Tips:
1. I have baked this recipe many times. The amount of water does not need to be reserved, but it is not easy for novices to control it. It is best to reserve 10 grams to add depending on the situation (I am talking about the amount of water when it is planted)
2. The baking temperature and time are adjusted according to the own oven.
3. The toast baked with a lid is controlled at 450 grams per toast. These two toasts are exactly 907 grams. It does not matter how many grams are more (originally 917 grams, then 10 grams of my girl used it to play). If the dough is too much Cover and bake, it is easy to cause many problems such as silence of the dough, incomplete fermentation and so on.
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