Honey Bean Milk Toast
1.
Put the ingredients in the main ingredients into the bread machine bucket (the egg can not be used up and the rest is used for brushing the egg liquid), start the kneading program for 50 minutes, and take a small piece of noodles at the end of the program. If you can easily pull out the glove film, it will be reconciled. Up.
2.
Use the residual temperature of the bread machine to carry out a fermentation. Because the dough has a long time and the dough has begun to ferment, the dough will ferment to 2 to 3 times in about 20 minutes. Poke the fermented dough with your fingers, and the hole will neither shrink nor dent.
3.
Take out the fermented dough, divide it into three equal parts with the help of an electronic scale, and knead them to round out large bubbles.
4.
Take a portion of the dough, roll it into a long dough sheet of 20cm thickness and evenly sprinkle with 40g honey beans.
5.
Roll up from one end, press gently, tighten the mouth, arrange it into the same width as the mold. In the same way, put the remaining two doughs into the mold in turn.
6.
Preheat the oven to 40 degrees, put a deep dish of boiling water at the bottom, and put it in a toast box for secondary fermentation. It takes about 40 minutes for the dough to ferment to 2 to 3 times its size, and the mold is 70% full. Take out and brush with a layer of egg wash, sprinkle with 10g honey beans, and cover the toast box lid.
7.
Preheat the oven at 165 degrees for 10 minutes, put it in the toast box, place it on the middle and lower layer, and bake it for about 35 minutes. Take out the demoulding, place it on a wire rack to dry to body temperature, put it in a fresh-keeping bag, and let it stand overnight and slice it after the epidermis has softened.
Tips:
Put the toast upside down and cut out the slices will be very beautiful. I have tried serrated knives and flat knives, but flat knives are better.
