Milky Shredded Toast

Name: Milky Shredded Toast
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 260g Jinshan Japanese Toast Powder; 30g milk powder; 80g Whole milk; 30g condensed milk; 40g Light cream; 55g Whole egg liquid; 30g Aile Sweet Zero Caramel; 30g Lohe Organic Butter; 4g High sugar tolerant yeast; 2g Rose sea salt

by Water pity

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

This shredded toast was attracted by it at first glance. After making it, I couldn’t help but fall in love with it. One is because it is really delicious, soft in texture, rich in milk, and absolutely different from ordinary toast. , Second, only need one fermentation, no need to relax, the production time is greatly shortened, simple and fast but still delicious. However, to make this toast, there is the most important choice of flour. The higher the gluten of the flour, the greater the success rate. This is very important and very important. Japanese toast flour is matched with Lohe Organic Butter and Aile Sweet Zero Caramel. It is soft and silky, nutritious and low-sugar, organic and healthy, and you will absolutely fall in love with it.

Milky Shredded Toast

1. First, prepare all the ingredients and weigh them for later use.

2. Put all the liquid ingredients into the noodle bucket of the chef's machine first, and then add all the remaining ingredients, except for organic butter and rose sea salt.

3. Start the cooking machine and mix the ingredients evenly on the first gear for 3 minutes, then turn on the second gear for 10-15 minutes to beat the dough to a coarse film state.

4. Add the softened organic butter and rose sea salt, turn on the cook machine again for 10-15 minutes and turn to gear 3 for 5 minutes. (The dough can be cut into small pieces with scissors to increase the contact area, and the effect of noodles is better)

5. Knead until you can completely pull out a uniform glove film.

6. Simply gather it into a smooth and non-sticky dough.

7. Divide them into thirds evenly, and don’t need to ferment them once, and don’t knead the three doughs too much into a round.

8. Take a dough directly and roll it out to a length of about 40cm.

9. Roll up from top to bottom, and the other two are also rolled up in the same way.

10. Then, without slack, take a rolled dough and roll it gently again to a length of about 50 cm.

11. Roll up from top to bottom, and roll the other two with the same method

12. Put them together in the toast box.

13. Prepare a bowl of hot water, put it in the oven to ferment, and ferment to about 70% full.

14. Then preheat the oven up and down at 180 degrees, put the toast box in the oven, and bake the middle and lower layers for about 40-42 minutes. (Temperature and time are for reference only, each oven is different, Baicui 5400 in the picture)

15. Remove the mold immediately after baking.

Tips:
1. Different brands of flour have different water absorption, and the liquid is adjusted according to the state of the dough.
2. The brand and material of the toast box are different, and the baking time needs to be adjusted according to the usual baking situation of the toast.
3. When fermenting, be sure not to over-ferment, otherwise the dough will squeeze out.