Chinese Herb Toast
1.
Prepare the Chinese kinds of materials, the main materials are all the Chinese kinds of materials
2.
Pour the fresh milk from the middle seed into the milk pan
3.
Vanilla clip cut through the middle
4.
Scrape out the vanilla seeds, cut the vanilla into pieces and put them into the milk pan
5.
Put the milk pan on a gas stove and boil until slightly boiling, then turn off the heat, and cool to hand temperature at room temperature
6.
Pour the dry yeast into the vanilla milk liquid cooled to about 35 degrees, stir evenly, and let stand for 10 minutes
7.
Pour the standing milk liquid slowly into the sifted flour, add salt, and stir quickly with chopsticks until it becomes a snowflake
8.
Knead the dough gently for about 10 minutes, put it in a glass bowl, cover it with plastic wrap to seal it, and put it in the refrigerator for about 17 to 20 hours of refrigerated fermentation. Do not open the glass bowl during this time.
9.
All the materials in the auxiliary materials, except butter, are put into the bread machine
10.
Take out the medium-grade dough that has been fermented in cold storage for 18 hours.
11.
Tear the middle seeds into small pieces by hand and put them into the bread machine, and beat them together with other materials until they are slightly gluten. Add butter and continue beating until you can pull out the film that is not easy to break.
12.
The dough is whipped until the film can be pulled out, and then the bread machine is used for basic proofing to double its size
13.
Take out the preliminarily proofed dough, divide it into rounds, about 10 to 15 minutes, relax, then roll the loose dough into a tongue shape, roll it into a mold, put it in the oven, put a bowl of boiling water under the oven, and perform a second time Fermentation, the size of each roll of dough can be adjusted according to your own mold
14.
Take out the dough that has been fermented twice to twice its size, and brush the surface with egg liquid
15.
The second to last floor of the oven, 180 degrees, bake for 30 to 35 minutes
16.
The baked bread is very soft
Tips:
1. Milk should be added slowly when pouring into flour, because the humidity of flour, weather and humidity and other factors, please increase or decrease the amount of milk according to the situation of your own flour;
2. The medium seed must be refrigerated and fermented between 17 hours and 20 hours;
3. The dough must undergo secondary fermentation.
