Fragrant Toast

Name: Fragrant Toast
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 20g High-gluten flour (soup type); 100g Milk (soup type); 500g High-gluten flour (main dough); 200g Milk (main dough); 5g salt; 20g milk powder; 6g yeast; 60g butter; 60g Sugar

by Little feet in the rain

4.7 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

I have used Junzhi’s super long time formula to make toast bread before. It is really good, but the waiting time is too long. If I want to eat it, it is often difficult to wait 48 or 72 hours. But I learned the word soup type from Junzhi toast bread. It is said that the soup type makes the dough more absorbent and the toast is softer. I am a simple version of the soup type toast (basically just shorten the time), if you want More professional, you can search for your toast bread.
2. Two toasts are often made, but the rice cooked by yourself will be hard and dry the next day. Recently, I found a recipe. After the toast is cooled and sliced, you can put two by two into the fresh-keeping bag and freeze it. When you eat it, heat it up in a toaster or microwave. It tastes the same as the one you just made, and it can be stored for a longer time.
3. So many materials can make two 450g toast bread.

Ingredients

Fragrant Toast

1. Put the milk and high-gluten flour in the soup into the milk pan and stir evenly, then slowly heat it up on a low fire. Stir it all the time, without boiling, just stir it into a paste, let cool or refrigerate.

2. Prepare the milk, heat the milk slightly to 25-35 degrees, pour in the yeast, stir well, and let stand for five minutes.

3. Prepare the main dough flour, add salt, sugar, egg liquid, and mix well, because salt and sugar will reduce the activity of yeast, so these two must be mixed first.
Then pour the mixed milk and yeast water into the flour and put it into the cook machine to knead the noodles. Knead the glove film to seven to eight minutes, add butter, and continue to knead the glove film to ten minutes.

4. At about this level, the dough is kneaded into a dough and fermented to 2.5 to 3 times its size.

5. Coat the chopping board with corn oil, put the noodles on the chopping board to exhaust, knead the dough for about three to five minutes, divide the dough into six equal parts, knead the dough and leave it on the chopping board for 20 minutes.

6. Roll out the dough to the width of the toast box.

7. Put in toast box and ferment.

8. The bread is fermented until the toast box is 80% full, and the surface can be sprayed with water to keep it moist. Cover the lid and hold it at 180°C for 30 minutes. After it is out of the oven, it will be buckled on the wire rack immediately. Glove film will have a good drawing effect.