Milk Toast (70% Medium Type)

Milk Toast (70% Medium Type)

1. 1. All the materials of the medium type dough are mixed into a dough without kneading until it is smooth. The surface is covered with plastic wrap. The temperature is 32 degrees and fermented for 3 hours. The dough will expand to 3 times its fat.

2. 2. Knead all the materials of the fermented medium dough and the main dough except salt and butter until they form a dough, add salt after the dough is formed, knead until there is a thick film, then add butter, knead until it expands, and cover the fresh-keeping film to ferment half at room temperature. hour.

3. 3. After half an hour, divide the dough into 8 small doughs and round them. Cover with plastic wrap and relax for 20 minutes.

4. 4. Roll out the loosened dough into a beef tongue shape and rub the bottom thinly.

5. 5. Roll up from top to bottom. Cover with plastic wrap and relax for 20 minutes.

6. 6. After slack, roll out the roll again, rub the bottom thinly, and roll it up again. The optimal number of turns of the roll is 2.5.

7. 7. Place the dough roll in 300 grams of toast and perform two rounds.

8. 8. Send to the mold to be 9 minutes full.

9. 9. Bake for 30-35 minutes on the oven 160 on the oven and 170 on the lower. The specific temperature feels that the temper of the oven is adjusted as appropriate, and the colored tin foil is baked.

10. 10. Take it out of the oven and spread it out immediately.

Tips:

1. Dough fermentation does not absolutely depend on the time, but depends on the state of the dough.
2. The medium type dough can be fermented and placed in 4°C refrigeration for use the next day.