Milky Toast-never Tire of Making It!

Milky Toast-never Tire of Making It!

1. Weigh all the materials and prepare them.

2. Sift the flour on the operating table and form a circle.

3. Stir the ingredients (except whole eggs and butter) evenly and place them for about 5 minutes, then pour them into the circle and add the whole eggs.

4. Use your fingers to mix the flour ingredients little by little.

5. When it is in a dry paste form, it can be matched with a scraper.

6. Hold the scraper in one hand and knead the dough with the palm of the other; then add the remaining water according to the water absorption of the lower dough.

7. Knead until it does not stick to the console and hands, and then knead for about 10 minutes; I use the method of pressing the surface with my fist and folding it in half, which saves time and effort. When the dough is smooth, add butter.

8. Knead for about 6 minutes after adding butter. The dough becomes smooth and soft and does not stick to your hands and countertops. At this time, press the dough with your fists, and fold the dough in half every time it is about 20*40 cm in size, and fold it in half for about 8 times. The dough is smoother. At this time, you can take a dough and open it to see if it reaches the expansion stage. (Every time I knead to this meeting, I have reached the expansion stage)

9. Put the dough in a greased container, cover with plastic wrap and ferment, at room temperature of 25 degrees for about 1 hour.

10. The dough has doubled in size. (You can dip your fingers in flour and make a hole. As long as the dough around the hole does not rebound or shrink, it will be ready.)

11. Round-relax for 3-5 minutes-then round-relax for another 3-5 minutes.

12. Roll the bar-roll about 2 laps-relax for 3 minutes-roll the bar again-roll about 2.5 laps.

13. Enter the toast mold for the second fermentation (room temperature 25 degrees for about 1 hour), when the dough fermented to 8-9% of the toast mold-preheat the oven-the surface of the dough to rinse the egg liquid-into the oven. (I wanted to be a stamped one, but I like the look of a domed hill)

14. The milky toast is out!

15. The heat is just right.

16. Look at the dough that failed to ferment: over-fermented

Tips:

1. It is not necessary to use the improver. I have tried it and the difference is not big.

2. Kneading the dough: the dough should not be too thin or it will stick to the table or hands, and it should not be too dry or it will not be easy to develop tendons. This ingredient has been used to shape bread nearly ten times, and there will be no such thing as sticky. No matter what formula is used, do not add water at one time, but add it according to the water absorption of the flour.

3. Kneading: It takes about 30 minutes from the mixing stage to the expansion stage, not too long. Once I kneaded the butter for half an hour and then kneaded it for another 20 minutes. It didn't taste good after kneading it too much. Facts have proved that the expansion can be achieved within half an hour.

4. Fermentation:

a. The dough is not fermented enough: the dough around the hole will rebound by rubbing it with your hands;

b. If the dough is over-fermented, the dough around the rubbing hole will shrink, and the surface of the over-fermented dough does not look smooth, and the baked bread is rigid, not fluffy, hard, and has a poor taste;

c. The dough fermentation is just right, there is no change in the dough around the rubbing hole, and the dough is very smooth.

5. Heat: The kneading, kneading and fermentation are all done well. Remember the time and don’t get old.