Name: Pure Milk Shredded Toast
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 270g Jinshan Japanese Toast Powder; 60g egg; 80g milk; 35g condensed milk; 35g Light cream; 25g milk powder; 30g Caster sugar; 20g butter; 4g High sugar tolerant yeast; 2g Rose sea salt

Pure Milk Shredded Toast

by Water pity

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

Recently everyone is talking about this shredded toast. At first glance, it was attracted to it. 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 ordinary. Toast is absolutely different, it's really delicious. The second reason is that it saves a lot of time because it doesn’t need a first serve. For office workers like me, there is no need to stay up late to wait for the first or second serve...
Regarding the formula, the original recipe is from Man Xiaoman, and it has been slightly adjusted after several trials. 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. Toast flour can also be used, but the drawing effect is almost the same. It is recommended not to add the amount of water at once because the water absorption of the flour is different.
My friends always ask how long it takes to knead the film. In fact, different formulas, different flours, and different machines will have differences. The kneaded dough is very smooth and non-sticky, and the texture is very soft. You can pull out the glove film at the fully extended stage, take a piece of dough, and pull the glove film to check. It is not easy to break on the hand. If there is a hole, it will break. The edge of the hole is smooth, if jagged.

Pure Milk Shredded Toast

1. First prepare all the ingredients.

2. Put all the liquid ingredients into the bucket of the bread machine first, and then add all the remaining ingredients except the butter.

3. Put the bread bucket into the bread machine and start the mix program.

4. Knead until you can pull out the thick film, about 7-8 minutes. (The time here is for reference only, everyone’s machine situation is different)

5. Add the softened butter.

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

7. Finally knead into a smooth and non-sticky dough.

8. 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. (Approximately 186g per serving)

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

10. Roll up from top to bottom.

11. The other two are also prepared in the same way.

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

13. Roll up from top to bottom.

14. The other two are rolled in the same way and put into the toast box.

15. Prepare a bowl of hot water and put it in the oven for fermentation.

16. Ferment to about seven minutes full.

17. Then preheat the oven at 190°C and 170°C, put the toast box in the oven, and bake the middle and lower layers for about 40-45 minutes. (The temperature and time are for reference only, each oven is different)

18. 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.