Classic White Toast

Name: Classic White Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 50g Sugar; 2g salt; 3g High sugar tolerant yeast; 10g milk powder; 120g milk; 30g Whole egg liquid; 25g Unsalted butter

by JU's small kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

White toast is the simplest and most basic bread. It is the best choice for quick breakfast. This is the answer to the old saying: The simplest is the most classic!
Let's fix the white toast that is easy to use and soft enough to be overwhelmed. Don't underestimate these simple delicacies, because it is not easy to make them perfect, so let's work hard together to make it the best...

Ingredients

Classic White Toast

1. Put all the ingredients except butter and salt into the bread bucket and knead it into a smooth dough. Then add softened butter and salt. Start the kneading program again and knead to the fully extended stage. Then it starts to ferment.

2. The fermented dough is taken out and divided into 3 parts evenly

3. Take a dough and roll it into a beef tongue shape

4. Roll up from top to bottom, if you are accustomed to bottom-up, it’s okay, it’s just a different habit

5. After making all the dough in turn, cover with plastic wrap and relax for 15 minutes

6. Take a dough and roll it into a beef tongue again and roll it up from one end

7. Roll up all the dough in turn, put it into the mold, put it in the oven to start the second fermentation, remember to put a bowl of hot water in it, in order to create a moist environment for the dough

8. Take it out when the fermentation reaches 9 minutes full, and preheat the oven at 170 degrees for 10 minutes, then put in the bread dough and bake it for about 35 minutes. The color is satisfactory, even if the tin foil is covered.

Tips:
Due to the different water absorption of flour, 10 grams of liquid should be reserved for adding as appropriate.
Now that the weather is getting colder, the baking powder can be increased by 1 gram. Of course, it is no problem not to increase it.
The baking temperature is the key, because accidentally it will over-color or even bake it into a thick crust, so you must understand your oven temperament and adjust it slightly according to the actual situation.