[i Love Baking] First Try Handmade White Toast

[i Love Baking] First Try Handmade White Toast

1. Weigh the ingredients of the middle-type dough.

2. Mix all ingredients A, slowly add the milk, and then stir evenly with chopsticks.

3. Knead it into a smooth dough by hand, cover it with plastic wrap and leave it to ferment for about 90 minutes. (Now it’s hot, I basically finished the fermentation in 40 minutes, depending on the actual situation.)

4. Weigh the ingredients needed for the main dough.

5. Mix the dough of Procedure 1 and Ingredient B.

6. Knead into a smooth dough.

7. Add unsalted butter.

8. Fold and rub in half repeatedly.

9. You can pull out large pieces of film.

10. Put the dough round into the container and cover with plastic wrap for the second fermentation for about 30-40 minutes.

11. Weigh the total weight of the dough, then divide it into 3 equal parts, and cover it with plastic wrap to relax for 10 minutes.

12. Roll the dough into an oval about 20 cm long and 10 cm wide.

13. After the reverse side, gently roll into a cylinder.

14. Put them into the toast mold respectively.

15. Cover with plastic wrap and ferment for about half an hour until the model is eight to nine minutes full, and brush the surface with egg liquid.

16. Put it on the lower level of the preheated oven and heat it up and down at 170 degrees for about 30 minutes.

17. Remember to cover with tin foil after halfway coloring. After baking, remove the mold and let it cool.

Tips:

1. Friends who have this book can look through the 90 pages, I just made a small change, such as water I changed to fresh milk, such as the time I depends on the current situation, and I brushed the egg liquid, and the oven I have changed the time and temperature.

2. Put the dough into the toast box, first in the middle part, and then on both sides, and discharge at equal distances.

3. When baking, if the top skin color is what you want, remember to cover it with tin foil. If it is a toast box with a lid, this step should be avoided.