Milk Toast
1.
First, prepare the ingredients you need. The butter is softened at room temperature until you can press it gently with your fingers.
2.
After kneading the dough by the oil method, first put the other ingredients except butter in the cook machine, first liquid and then powder, and finally put the yeast, knead the dough and then add the butter to knead together to form a beautiful glove film.
3.
The kneaded dough is fermented at room temperature to twice its original size, and the room temperature is around 23 degrees. After fermentation, the dough is vented, and then divided into 3 equal parts, rounded and relaxed for about 15 minutes.
4.
Take a portion of the dough and roll it into a strip, fold it into three equal portions, then turn it 90 degrees to continue rolling it into a strip, and roll it up slowly.
5.
After the three doughs are ready, put them in the toast box for the second fermentation.
6.
Ferment for the second time until 8 portions of toast box are full.
7.
Preheat the oven, fire up and down, the lowest level is 180 degrees, for 45 minutes.
8.
After baking, put it out of the oven on the drying net and let it cool before sealing and storing.
Tips:
1. Toast has higher requirements on the dough. You must knead the glove film so that the toast will be soft and silky.
2. To shape the toast dough, you don't need to roll it out too long for the first time, just fold it up and down, and roll it out again for the second time.
3. After the second fermentation, the toast box is full of 8 servings, and the fermentation does not need to be over-full.
4. The temperature and time of the oven are for reference only.
