My First Toast, 450 Grams of Simple Milky Toast.
1.
The ingredients are shown in the picture: 250 grams of high powder, 15 grams of milk powder, 4 grams of yeast powder, 20 grams of egg liquid, 30 grams of sugar, 20 grams of butter, and 150 grams of water.
2.
Dissolve the yeast powder in warm water, mix other ingredients except butter in a basin, add yeast water and the remaining water to knead the dough.
3.
The dough is very sticky, so you can use a scraper to turn it left and right on the panel directly without using your hands to make the dough better integrate and become ribs.
4.
After turning for a while, the dough began to become smooth.
5.
Add butter and continue to knead until the expansion stage-that is, the film can be pulled out.
6.
Cover the kneaded dough with plastic wrap and leave it in a warm place for proofing.
7.
Ferment to 2 times the size, use a finger to dip a little flour into it without shrinking.
8.
Take out the noodles and knead gently to exhaust, the dough is much smaller.
9.
Divide into three equal parts and relax for about 10 minutes.
10.
Roll out the loose dough to a length, and the width is about the same as the toast mold. Roll it up from top to bottom. Be sure to roll it tightly without leaving any gaps. After being rolled, put it into the toast mold.
11.
Put it in the oven to choose the fermentation function, and put a bowl of warm water under it to prevent it from drying out. Or cover with plastic wrap and ferment in other warm places.
12.
Ferment to about nine minutes full, and lightly brush a layer of egg liquid on the surface.
13.
Cover the toast box and put it in the preheated oven. 160 degrees, middle and lower level, fire up and down for about 30 minutes. Please adjust according to the temperature of your own oven. (My oven is newly bought and the temperature is too high)
14.
After baking, remove the mold while it is hot, and let it cool on the grill.
15.
Slice after cooling.
