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Condensed Milk Toast (chinese Method)
by Espresso light mood
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. All middle-species raw materials, 180 grams of Jinxiang high-gluten flour, 108 grams of water (adjust the amount according to the water absorption of the flour and the dry humidity of the environment), 3 grams of dry yeast, mix and form dough, put it in a container, and cover with plastic wrap for fermentation.
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2. Fermented to 4 times larger.
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3. Put all the main dough ingredients except butter in the cook machine and stir a little.
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4. Put the medium kind of dough.
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5. Stir for about 3-4 minutes at level 3, the dough is a little sticky, take it out and drop it on the chopping board dozens of times, and it will quickly become smooth.
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6. Put the dough back in the cook machine, continue to turn on the 3rd gear and stir for about 4 minutes, then add the softened butter and stir for about 2 minutes on the 3rd gear.
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7. At this time, the dough has been in the expansion stage where the film can be pulled out.
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8. Round the dough, put it in a basin, cover with plastic wrap, and leave to rise for about 40 minutes.
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9. The dough rises to twice its size.
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10. Vent the dough, divide into 3 equal parts, and relax for 15 minutes.
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11. After it relaxes, press it flat and roll it into an oval shape.
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12. After turning it over, fold inward at 1/3 of the top and bottom.
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13. Roll into a rectangle.
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14. Roll up from top to bottom.
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15. It looks good.
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16. Put it into the mold with the mouth down, cover with plastic wrap, and carry out the final fermentation.
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17. Ferment to 8 minutes full, brush the surface with egg liquid, and send it to the oven for baking.
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18. Baking: (Time and temperature are for reference only, subject to the temper of your own oven) The oven is preheated 10 minutes in advance, 210 degrees, 35 minutes, immediately demoulded after the test, and placed on the grill to cool.
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