Milk Toast

Name: Milk Toast
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 270g High-gluten flour; 50g One egg; 30g condensed milk; 40g Light cream; 80g milk; 25g milk powder; 3g yeast; 3g salt; 30g Caster sugar; 20g butter

by Lsz Food

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

Making toast can be difficult or simple. Choosing good ingredients will do more with less. To make a good toast, you must first choose a good high-gluten flour. Every time I choose high-gluten flour for toast, I will first check the protein content. Usually, those with a protein content of 11.5% or more can be called high-gluten flour. For toast, it is better to choose a protein content of 13% or more. The high protein content makes it easier to knead out the film. The uniform and tough film wraps the fermented air, and the finished toast tissue will be very delicate. I use Jinshan Japanese toast powder. The powder is fine and the protein content is 13.7%. It is a very good toast powder. You can knead out a very beautiful glove film without any effort. The finished toast has a fine texture. It is soft, and it is still soft after a few days. This milk-flavored toast has a lot of milk, and the toast made is very sweet. It is recommended not to delete or modify it. It only needs one fermentation to make a very good finished product, so you might as well try it.

Milk Toast

1. Prepare the ingredients.

2. 2. Put other ingredients except butter into the bread machine and noodle bucket. Mix the noodles for about 15 minutes, then add butter and continue mixing for 10 minutes. (Different bread machines or cook machines have different effects. You can observe the state and add butter when you knead the thick film.)

3. 3. Knead until the dough can pull out a uniform glove film.
10g can be reserved for appropriate increase or decrease.

4. 4. Divide the kneaded dough into three equal parts and round it.

5. 5. Take a dough and roll it out.

6. 6. Roll up from top to bottom.

7. 7. Make the other two doughs in turn.

8. 8. Take another rolled dough and flatten it, and continue to roll it out.

9. 9. Continue to roll up and make the other two in turn. (It was rolled twice in total)

10. 10. Put the finished dough into the toast box and ferment until it is 8 minutes full. (You can put a bowl of hot water in the oven to ferment)

11. 11. Put it in the oven at 170 degrees and bake for about 40 minutes. (Each oven has a different time, the temperature and time are for reference only). The baked toast will be removed from the mold immediately, and sealed and stored when there is still a little residual temperature.

Tips:
Tips: If you make flat toast and ferment to 6 minutes full, you can cover it and bake it. For mountain toast, you need to cover it with tin foil when it is baked until the surface is colored. The humidity in the north and south is different. Do not add water at once, but reserve 10g to increase or decrease appropriately.