Feijuan Medium Milk Toast
1.
First make the medium dough. Mix all the main ingredients, knead into a smooth dough, put it in the refrigerator overnight
2.
Take out the middle seed, tear it into small pieces and mix with auxiliary materials, knead until the film is completely released
3.
The dough is fermented at room temperature for about an hour, and it will be twice as big without shrinking.
4.
After the basic fermentation is over, the dough is divided into three equal parts, ventilated and rounded and then relax for 15 minutes
5.
Roll the loosened dough into an oval shape, roll it up, pinch the seams tightly, and put it in a toast mold
6.
The bread is fermented for one hour at the end, about eighth of the mold is full (my oven has a fermentation gear, and it is fermented directly in the oven)
7.
Put it in a preheated oven at 180℃, lower it, and fire up and down, cover with tin foil at 10 minutes, about 45 minutes
8.
After being out of the oven, shake it for a few times, immediately demould, and place it on the side of the grill to let cool
Tips:
1. The recipe is modified from Feijuan's mellow milk toast.
2. You can use the two IMIX programs of the bread machine to make a hand mask for making dough.
3. I use the PE5389 one-degree shuttle oven. When you use other brands of ovens, please pay attention to the appropriate adjustment of the temperature.
