Mid-range Milk Toast

Name: Mid-range Milk Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 19g Protein (medium species); 250g High powder (medium species); 7g Caster sugar (medium type); 75g Milk (medium species); 100g Light cream (medium species); 2g Yeast (middle species); 16g Egg white (main dough); 32g Caster sugar (main dough); 3g Salt (main dough); 1gram Yeast (main dough)

by Manxiang Hut

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

This toast is a recipe from Teacher Feijuan. It has a strong taste of slightly salty milk, and no butter is used. It depends on the oil contained in the whipped cream itself. Because it is a middle-class recipe, it is easy to make and the finished product is super soft. Put it in the refrigerator the first night, take it out the next evening and continue the operation after returning to the temperature. It is very suitable for the hemp who has to go to work during the day. It is best to leave 5%-10% of the liquid in the middle-type ingredients first to prevent the dough from being too wet. If the prepared toast is to be eaten the next day, keep it in a sealed container while it is still warm. If you can’t finish eating the portion, you can slice it and freeze it, and then warm it up or warm it up before eating it next time. "

Mid-range Milk Toast

1. Pour all the ingredients into the bread machine. Don't put yeast and sugar together.

2. Knead into a smooth dough.

3. Leave the dough at room temperature for half an hour, put it in the refrigerator, and come out to warm up 1-2 hours in advance the next day. This is a good Chinese kind.

4. Tear the middle seed into small pieces, add all the ingredients of the main dough and knead.

5. After kneading in the bread machine, take it out and beat it for a while until it is complete.

6. After the kneaded dough is fermented for 30 minutes, divide it into three equal parts, cover with plastic wrap and relax for 15 minutes.

7. Take a portion, turn it into an oval and turn it over.

8. Fold the ends in half toward the middle.

9. Longer and thinner at the bottom.

10. Roll up from top to bottom, pinch the contact surface of the bottom edge with the dough.

11. Put them into the toast mold one by one.

12. Put it in the oven and ferment until it is nine minutes full. Put a bowl of hot water in it to increase the humidity. After the hot water cools down, you can change it to a bowl.

13. Brush with a layer of egg liquid, the middle and lower layers are 180 degrees for 40 minutes, and the tin foil is covered in time depending on the degree of coloring. The baking time is adjusted according to your own oven and specific molds.

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