Fresh Milk Toast
1.
Prepare all the ingredients for the dough. The Arowana baking powder used this time is the official designated baking powder for the 2018 China International Home Baking Masters Competition.
2.
Put the liquid in the bread bucket in the order of liquid first, powder second, upper sugar and salt (it is cold in winter, you need to melt the yeast with liquid first).
3.
Knead until the dough is smooth and add softened butter.
4.
Knead until it is completely absorbed and the dough can be pulled out of the film.
5.
Cover the kneaded dough with plastic wrap and place it in a large bowl for basic fermentation.
6.
The dough is fermented to 1.5-2 times as big, and the finger is soaked in the flour to poke a hole without shrinking or collapsing, and the fermentation is complete.
7.
Divide the dough into 8 small doughs and let them relax for about 15 minutes.
8.
The loose dough is vented and rounded. It is gently rolled into a strip by hand, and rolled up and down from the middle with a rolling pin to form a beef tongue.
9.
Turn the rolled dough over and roll it up from top to bottom, don't roll it too tightly.
10.
Roll up all 8 doughs one by one and let them relax for 20 minutes.
11.
Next, roll the dough for the second time, and roll the dough up and down from the middle with a rolling pin again, into a beef tongue shape. Turn it over again and roll it up from top to bottom. When rolling, the force should be light and even.
12.
Put the rolled dough into the toast box.
13.
Proceed to fermentation, and spread until the mold is 8-9% full. Bake at 170 degrees for about 45 minutes in the lower layer of the oven. The upper surface is colored, pay attention to cover the tin foil in time.
Tips:
The oven temperature is adjusted according to your own oven.
The amount of water is also adjusted according to your own flour.
