Condensed Milk Toast
1.
Put other dough materials except butter into the kneading tool.
2.
Knead until the surface of the dough is relatively smooth, take a piece of dough and pull it apart. When the edge of the film's hole is not smooth, add butter.
3.
Knead until the surface of the dough is shiny, take a piece of dough and pull it apart, a transparent film with uniform texture, elasticity, and smooth opening is enough.
4.
Take out the dough, put it in the basic fermentation after finishing, about 28 degrees for about 1 hour, press it with your hand to make a mark, it will rebound.
5.
Divide the fermented dough into 6 equal parts, knead round, and relax for about 15 minutes.
6.
Roll it out and relax for about 15 minutes
7.
Roll it out again, roll it up, and put it in a 450g toast box (the direction of the roll should be the same when you put it). Then ferment at 35 degrees for about 40 minutes.
8.
After preheating the CO-960M electric oven in advance, put it in the toast box, heat it to 170 degrees, and bake it at 200 degrees for 35 minutes.
9.
After baking, take out the mold, shake it, pour out the toast, and let it cool.
Tips:
1. Regarding the final fermentation of the toast, until the mold is a little full, this is related to the amount of dough you use. It depends on the status, accumulate experience, and press it with your hands to gently rebound and you can enter the furnace.
2. The toast can be covered with tin foil after the toast is colored during baking.
3. The baking temperature and time are for reference only, please adjust appropriately according to the actual situation.
