Condensed Milk Mini Toast
1.
Prepare all the ingredients.
2.
Mix all the ingredients except butter in the dough material, put it into the mixing tank of the chef's machine, stir at low speed until there is no dry powder and form a dough, turn to 2-3 gears to knead until the dough is smooth and slightly delicate, and add the softened butter.
3.
Gradually knead the butter into the dough at level 1. Turn to medium speed 2-3 and continue to knead until the transparent film can be pulled out.
4.
Take out the spheronization and carry out a fermentation.
5.
Fermented to 2 times the size.
6.
Take out the fermented dough and pat to exhaust.
7.
After weighing, divide it into 4 equal parts, and let the plastic wrap on the rounded back cover relax for 20 minutes.
8.
Take a loose dough, roll it out, and pat off the air bubbles on the side.
9.
Turn it over, roll it up, and make a cover with plastic wrap and proof it for about 10 minutes.
10.
Roll out the loose dough again.
11.
After turning it over, roll it up from top to bottom and put it in a toast box.
12.
Prepare a bowl of hot water and put it into the oven, start the fermentation mode, and ferment at 34 degrees to nine minutes full.
13.
Put it into the preheated oven at 170°C and 180°C, and bake for 30-35 minutes.
14.
After the baking is completed, immediately take out the mold and shake it to release the mold. After cooling, it is sealed and stored.
Tips:
1. It is best to reserve 20g of milk for the first production, and adjust it according to the actual state of the dough.
2. After being out of the oven, apply a thin layer of butter on the surface while it is hot, the surface is brighter, and you can ignore it if you don’t like it.
3. One fermentation is at room temperature of 26 degrees. Friends with lower room temperature can set 26 degrees of fermentation in the oven.
4. The size of the toast box this time is 75*75*75.
