Milk Toast As Soft As Marshmallow
1.
Pour the ingredients except butter and egg liquid into the bucket of the bread machine in turn, followed by ice milk, salt, red sugar (put a corner of each), high-gluten flour, and dry yeast. Start the kneading program for about 15 minutes.
2.
Put in the butter cut into small pieces, I found a technique that is easy to remove the mask: first put in 15g of butter, knead for about 20 minutes, then put 1g of butter into it two or three times, then take out the dough and add the remaining butter. Knead evenly.
3.
After kneading evenly by hand, just take out a small piece of dough and you can easily pull out the glove film!
4.
Knead into a dough, cover with plastic wrap, and ferment at room temperature to about 2.5 times the size, which takes about an hour. The fermentation time depends on your own situation. Today, Shanghai is relatively cool, with the temperature only 20 degrees Celsius. If the fermentation time is too long or the temperature is too high, the finished bread will smell like alcohol!
5.
The fermented dough, take out the exhaust!
6.
After the exhaust is complete, divide into three equal parts, round them in turn, cover with plastic wrap and let them stand for a quarter of an hour. You can sprinkle an appropriate amount of high-gluten flour on the kneading mat to prevent the dough from sticking.
7.
The three doughs are rolled into a tongue shape in turn, rolled up from top to bottom, and awake again for about a quarter of an hour!
8.
Repeat the above steps. After the second proofing is done, roll it into a tongue shape and then roll it into a toast mold with a gap in the middle. Put it in the oven to ferment for about 40 minutes; it can also be fermented at room temperature until it is 80% full. about!
9.
After the second fermentation is completed, a layer of egg liquid is applied to the skin. Preheat the oven, the middle and lower layer, heat up to 180 degrees and lower to 170 degrees and bake for 40 minutes. After coloring, wrap the tin foil, I wrapped the tin foil about halfway through the baking time!
10.
The finished product is super soft, it is the best milk toast I have ever made, and the color is very beautiful.
Tips:
Butter I suddenly wanted to add it to the dough like this, it really came out of the film!
