Milk Toast

Milk Toast

1. Put them into the bread bucket in the order of liquid first, powder second, except for butter!

2. Open the dough-making program

3. After 10 minutes, put in the softened butter and continue to knead for about ten minutes

4. Until the film can be pulled out

5. Ferment at room temperature to double size

6. Fingers soaked in powder do not retract

7. Divide into 3 parts

8. Round, cover with plastic wrap and relax for 15 minutes

9. Press the rolling pin lightly on top of the dough, and lightly roll the dough into a wider rectangle.

10. Turn the dough over, lightly roll the dough 1.5-2 turns into a small short stick shape

11. Relax for 5-10 minutes

12. Roll it out vertically

13. Tap the air bubbles on the surface, turn it over, and adjust the dough to be in an inverted trapezoid shape

14. Roll tight, but lightly. Roll it about 2.5~3 turns, roll it to the end, press the hand down to the joint, and the bottom is down.

15. Put it into the toast box and ferment it twice in the oven until it is eight or nine minutes full.

16. Preheat the oven to 200 degrees, and brush a thin layer of egg liquid on the surface of the toast

17. Bake the bottom layer at 180 degrees for about 30 minutes. ⚠️After coloring, cover with tin foil in time to avoid scorching!

18. The aroma is tangy!

19. Can’t wait to tear a look at the tissue, super soft

20. The slices are also beautiful!

Tips:

1. Relax for 5-10 minutes after the first roll. If you roll it again immediately, the dough will break or shrink, and the dough will loosen again after it is rolled.
2. After the second roll, the bubbles should be patted off the dough. If the air is not completely exhausted, the dough may puff up small bubbles after the waking.
3. The number of turns of the rolling surface should be as consistent as possible, and the technique and strength should be as uniform as possible.
4. After baking and coloring, you can open the oven lid and put on tin foil, which can slow down the coloring speed.