Chinese Method to Make Milk-flavored Toast
by Soybean family
Favorite
Difficulty
Hard
Time
10m
Serving
2
1. Put the medium type dough materials (350g high flour, 5g yeast, 210g water) into a basin, knead the dough and leave it to ferment at room temperature for 1 hour
2. After the medium type dough is fermented, all the ingredients of the main dough (100g high-gluten flour, 80g low-gluten flour, 60g sugar, 6g salt, 1g instant yeast, 1 whole egg, 20g milk powder, 75g water) (except butter) ) Mix and knead into dough. Then put the medium dough and the main dough in the bread machine together, set it to the state of kneading I (15 minutes), after the state of the bread machine is finished, add butter, start the bread machine, and set it to the state of kneading II ( Approximately 33 minutes), after the bread maker and noodle II state is over, leave it at room temperature for 90 minutes
3. After the fermentation is completed, knead and vent the dough, and then divide it into about 150 grams of dough (a total of 6) for intermediate fermentation for about 15 minutes; take out one of the dough and roll it into an oval shape, then roll it up in the direction of a mouth Face down; roll it up and put it in a toast box for 2 fermentations until it is 7 minutes full, and ferment for 1 hour at room temperature;
4. Use a brush to gently brush a layer of egg liquid on the fermented dough; preheat the oven to 190°, and heat the middle and lower layers up and down for 45 minutes.
5. Participation: 450g toast 2 baking temperature: 190 degrees Bake time: 45 minutes
