Pure Milk White Toast

Pure Milk White Toast

1. Mix the medium dough materials, mix them evenly, cover them with plastic wrap, and put them in a warm place for fermentation.

2. Ferment to 2-3 times larger.

3. Tear the medium dough into small pieces and mix with the main dough ingredients (except butter).

4. Knead until smooth and elastic, add butter and knead until the expansion stage.

5. Fermented again to 2-2.5 times the size, I put it in the bread machine this time, the room temperature is about 20-22 degrees, it takes about 1-1.5 hours (without watching the clock, this is the estimated time).

6. Take out the dough, vent it, and divide it into 12 equal portions-because I use a 260g mini toast box, so divide it like this. If you use a classic 450g toast box, please divide it into three equal portions. After dividing, cover with plastic wrap and let it rest for 10 minutes. If it is divided into 3 equal parts, let it rest for 15 minutes.

7. Shape it up (see my previous recipe "Condensed Milk Toast" for the shaping method), and put it in a toast box for the final fermentation. Because I plan not to cover the baking this time, I didn't cover the fermentation with toast.

8. When it is 80% full, preheat the oven at 180 degrees, brush the surface of the dough with egg wash, and turn the oven heating tube from red to dark, and you can start baking. The mini toast box takes about 20 minutes. It takes 40 minutes for a 450g toast box. The surface is colored instant stamped with tin foil. Take it out immediately after baking.