Ranch Milk Toast

Ranch Milk Toast

1. Put all the ingredients except butter into the mixing bowl of the Haishi HM741 chef machine

2. Start the first gear, mix all the materials, and adjust to the second gear after forming a dough

3. After kneading the dough until it is smooth, add the softened butter and directly start the second gear to continue kneading

4. Knead until the butter is completely absorbed, the dough becomes smoother and smoother, and you can see that the dough has a certain luster

5. Take out a part, you can pull out the strong glove membrane

6. Knead the dough, put it in a mixing bowl, cover it with plastic wrap, and leave it in a warm place for fermentation

7. Fermented to about 2 times the size. Dip your fingers with flour and poke a hole in the middle. The hole does not shrink or collapse, that is, the fermentation is complete.

8. Take out the dough, divide it into 4 doughs of the same size, ventilate and knead, let it rest for 15 minutes

9. Roll the dough once, let it rest for 15 minutes, and roll it a second time

10. Put it in 450g toast mold and cover with plastic wrap

11. Put it in the oven for 2 fermentations, then put a bowl of hot water in the oven

12. Let it be 9 minutes full, brush the surface with egg wash, and put it in the preheated oven. Bake for 35-40 minutes at 200 degrees for 35-40 minutes.

13. Rough toast torn noodles~

Tips:

1. The water content of this recipe is slightly larger. You can stop the machine in the middle of noodle making and hang the basin wall with auxiliary tools to help noodle making.

2. The temperature here is set according to my oven, the temperature difference of each oven is inconsistent, you can adjust it yourself