Flat Top Brushed Toast
1.
Mix all ingredients except yeast, salt and corn oil in the main ingredients, knead until there is no dry powder, cover with plastic wrap and put it in the refrigerator overnight (or the instant noodles at room temperature for more than 30 minutes)
2.
Take out the dough the next day, and you can pull out a thick, very flexible film directly with your hands.
3.
First add yeast, knead until the yeast dissolves and no particles, then add salt, knead until the salt dissolves, and finally add corn oil, knead until fully expanded. At this time, the surface of the dough is smooth and fine, and a thin and unbreakable film can be drawn
4.
Ferment in a warm place to double the size
5.
Exhaust the fermented dough, divide it into 3 equal parts, knead round, cover with plastic wrap and relax for 15 minutes
6.
Roll the dough into an oval shape
7.
Roll up
8.
Roll again
9.
Roll up again
10.
Put the dough in the toast box
11.
Put the toast box into the oven, put a bowl of hot water of about 35℃ underneath, close the oven door, don't need to open the fermentation function of the oven, seal and ferment to 8-9 minutes full
12.
Preheat the oven, middle and lower layers, fire up and down, and bake at 130 degrees for about 30 minutes (satisfied with the coloring and covered with tin foil, the baking time and temperature are adjusted according to the own oven)
13.
Take it out immediately after roasting, demould, and let the side buckle cool on the cooling net (to avoid collapsed waist and top). When there is residual heat, put it in a fresh-keeping bag and keep it sealed
14.
Fluffy and soft as clouds
15.
Layers of brushed like cotton
16.
Hand tear, light and flexible, enjoyable
17.
Sliced, fine tissue, delicious
Tips:
1. Adjust the baking time and temperature according to your own oven.
2. During the baking process, the surface of the bread can be covered with a layer of tin foil if the color is satisfactory.
3. The amount of sugar increases or decreases according to personal preference.
4. The amount of milk increases or decreases according to the water absorption of the flour.
5. The instant noodle method is to allow the flour to fully absorb water to form gluten, which is very beneficial to kneading the noodles and forming a film.
