Milk Toast

Name: Milk Toast
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 155g milk; 50g Low-gluten flour; 45g Sugar; 10g milk powder; 20g butter; 3g High sugar tolerant yeast; 2g salt

by Orange Orange Orange er (From Sina Weibo.)

5.0 (1)

Favorite

Difficulty

Easy

Time

Serving

This time, I used Xuechu’s new black corrugated non-stick toast box to make a milk toast. Due to the heat conductivity of Xuechu’s mold, I have used the NO.1 of several brands.
Therefore, there is no egg used in the whole process of making this toast. If you add egg liquid, it is estimated that the black corrugated toast box and the previous golden corrugated toast box have a faster thermal conductivity, so we no longer need to bake too much for the toast. I’ve been worrying about it for a long time, because the temperature in the household ovens on the market are different. The temperature is for reference only. My oven is the 5359WT model of Bai Cui, which is placed at the bottom layer at 170 degrees and baked for 40 minutes. The matters needing attention are all in the steps. There are detailed instructions, as long as you read the steps carefully, you can get it. Let’s take a look at the practice of this toast.

Ingredients

Milk Toast

1. 1. Prepare all materials

2. 2. Put in the bread machine, put the liquid first and then the powder (yeast cannot be put together with salt)

3. 3. Start the kneading function of the bread machine and knead until the dough is smooth

4. 4. Add the butter and continue (the butter does not need to be softened in summer, the bread will dissipate heat and open the lid to knead the dough)

5. 5. Knead to the fully extended stage, which is the so-called glove film

6. 6. Put the dough into the plastic wrap of the inner lid of the basin for the first fermentation (the temperature here is about 30 degrees, and put it on the balcony for about 30 minutes)

7. 7. When fermented to 2-2.5 times as big, you can poke the hole with your finger and not collapse

8. 8. Take out the exhaust

9. 9. Divide into three equal parts, cover with plastic wrap and let stand for 10 minutes

10. 10. Take a piece of dough and press flat

11. 11. Roll it out and roll it up naturally

12. 12. Cover with plastic wrap and let stand for 10 minutes

13. 13. Take the dough and roll it into a strip (similar to the width of four fingers) and turn it over

14. 14. Slightly press the bottom

15. 15. Roll up (slightly fold an arc in the middle, then roll up naturally)

16. 16. Pinch and close the mouth tightly

17. 17. Rolled toast rolls

18. 18. Put it into the mold, put the two sides first and put the middle one last

19. 19. Put hot water in the oven for secondary fermentation (you don't need to open the oven in summer, just change the hot water in the middle)

20. 20. Ferment to 8 minutes full, cover with toast

21. 21. Put it into the preheated oven. The bottom layer of 170 degrees is 40 minutes (here it is said that the wool needs to be preheated, because the temperature will be a rising period before preheating, and it is easy to color too quickly)
Bake out, let cool and keep tightly closed