Chinese Milk Flavored White Toast
1.
The high-gluten flour, fine sugar, yeast, and water in the main ingredients are mixed together to form a smooth and non-sticky dough
2.
Cover with plastic wrap and ferment to 2-3 times larger. It can be fermented at room temperature or refrigerated. I am accustomed to refrigerated fermentation. The flavor is better. Make it at night and put it in the refrigerator, and then continue to make it the next day.
3.
Tear the dough into small pieces, add other ingredients except butter and salt, the cook machine first slowly mix into a dough, and then quickly knead the thick film
4.
Add butter and salt, mix well and then turn to punch until the film is formed. Open the thin and flexible glove film with your hands. It is not easy to break. Even if it is punctured, the break will be round. The dough is very tough by hand. Will be disconnected and the noodles will be completed
5.
The temperature of the cooked noodles should not exceed 26℃, and you must use refrigerated liquid to cool down. It can also be tied to the outer barrel of the cook machine in hot weather. The temperature is very important. If the first step of making toast is unsuccessful, follow The finished product will not be too good
6.
Cover the beaten dough with plastic wrap and proof it for 30 minutes, then divide it into six equal parts and round slightly
7.
Take a dough, smooth side up, roll it into a beef tongue shape
8.
Three folds well
9.
Do everything, cover with plastic wrap and proof for about 15 minutes
10.
Then turn the smooth side up and roll it again into a long strip with the same width as the toast box. Turn it over and roll it up. It doesn’t need to be too tight, just roll it up naturally.
11.
All last night, a group of three, the bottom side is down, and the toast box is placed in one direction (the picture is not taken at one time, don’t blame the color difference)
12.
Put it in the oven, put a bowl of hot water at the bottom to increase the humidity, control the temperature of the second heat at about 35℃, and the humidity at about 75%. Turn on the fermentation stall and send it to 8 minutes full.
13.
The served toast rebounds slowly by lightly pressing and the fermentation is complete
14.
Preheat the oven up and down at 180°C and bake for about 40 minutes. The specific time and temperature are adjusted according to your own oven. I use an air stove at 155°C and bake for 35 minutes.
15.
Shake the mold out of the oven to give out hot air, then place it on its side, and then place it upright after the heat is dissipated. This is to prevent the waist from shrinking.
16.
Please be satisfied with this drawing (this is made another time, with raisins added)
17.
The tissue is delicate and soft, so it's perfect to eat or make sandwiches
18.
The finished picture is cut into this way and I feel helpless!
