Milk Toast
1.
Put all the medium dough materials into the bucket of the bread machine, generally putting the liquid part first and then the solid part;
2.
Start the kneading program for 10 minutes and mix into dough;
3.
Take out the dough, knead it and place it in a container, cover it with plastic wrap, and put it in the refrigerator to ferment for 17 hours to become a medium type dough;
4.
The next day, the middle seed dough has been fermented to twice its size, with cellulite torn apart.
5.
Tear the medium type dough into small pieces, put all the main dough materials into the bucket of the bread machine, start the kneading program for 20 minutes, and mix into dough;
6.
Just pull out a thin layer of hand mask from the dough;
7.
Divide the dough into thirds, knead it round, and let it stand for 15 minutes in the middle;
8.
Roll the dough into an oval shape;
9.
Turn it over, roll it up from top to bottom, and let it rest for 15 minutes;
10.
Roll out the dough again into an oval shape;
11.
Turn it over, roll it up from top to bottom, and put it into the mold (Sanneng 450g);
12.
Boil water in the baking pan, put the toast box in the oven for secondary fermentation;
13.
Ferment until the mold is eighth full, and cover with toast cover;
14.
Put into the oven, the upper and lower pipes are 200 degrees, the hot air mode, bake for 35 minutes;
15.
After being out of the oven, shake it for two times to easily demould, wait for the toast to cool, put it in a fresh-keeping bag, seal it at room temperature, and slice it the next day.
Tips:
1. The most important thing to make toast is the state of the dough. The glove film must be kneaded so that the dough has enough muscle strength to envelop the air generated by the yeast fermentation. After baking, it forms a firm structure and supports the structure of the bread. .
2. It is best to slice the toast after it has been cooled thoroughly.
