#四session Baking Contest and It's Love to Eat Festival#condensed Milk Milk Toast

Name: #四session Baking Contest and It's Love to Eat Festival#condensed Milk Milk Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g High fan; 120g Original condensed milk; 265g milk; 60g Caster sugar; 7g salt; 6g yeast; 80g Whole egg liquid; 40g butter; (Brushing) a little Egg liquid; Some White sesame

by Bean Emperor Cook Man

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The making of bread is actually the same as our traditional steamed buns and buns, but some processing is slightly different. There are two points to pay attention to when making bread. 1. It is necessary to control this degree during the first serving. If the serving is too much, it will affect your subsequent production and taste. 2. It is the problem of loose exhaust. Generally speaking, the exhaust is divided and rounded. It is necessary to do a bit of the rolling exhaust, so that the toast will be more delicate.
The toast introduced today is a condensed milk milk toast. The toast is very fragrant but delicate and delicious. Since the amount of liquid water is milk, the nutrition is just dripping. Making bread looks troublesome and is actually not that complicated. Follow my steps to teach you to make a perfect toast bread! "

#四session Baking Contest and It's Love to Eat Festival#condensed Milk Milk Toast

1. Many people read the recipe and want to say oh so sweet and so sweet...In fact, it is better to pour the ingredients, fine sugar, egg liquid, salt, and condensed milk into the mixing bucket according to the amount.

#四session Baking Contest and It's Love to Eat Festival#condensed Milk Milk Toast recipe

2. Then add milk, high flour and yeast to start to knead into a dough

3. Then add the butter that has been softened in advance and continue to knead until the glove film comes out to enter the fermentation stage

4. The criterion for the first shot is to ferment to 1.5 to 2.5 times the size, or just poke your fingers with flour and do not shrink or collapse.

5. Divide the dough into six equal parts, vent and knead, cover with plastic wrap and relax for 8 minutes

6. Roll out into a tongue shape and squeeze out the air bubbles next to it, roll it up and cover with plastic wrap and continue to relax for 8 minutes

7. Re-roll once, roll up and close the mouth flat, the number of turns is about 2.5 turns

8. Roll out all of them in turn and put them into the mold to enter the second fermentation, until the mold is 8 to 9 minutes full

9. Brush with egg wash and sprinkle a little white sesame seeds

10. Preheat the oven 180 degrees in advance, and fire the bottom layer up and down. Bake for 45 minutes at 180°C and 170°C [Time and temperature, please make appropriate adjustments according to the characteristics of your own oven]

11. When the toast is colored, be sure to cover it with tin foil in time to prevent the color from being too deep and affecting the appearance and taste

12. After it is out of the oven, it can be deducted to cool down

13. Try

Tips:
Many friends ask me why your toast is so white and my toast is so yellow. First of all, it is necessary to know that this is the relationship of "eggs". Generally, the color of eggs is lighter. If the yolk color of native eggs is reddish and darker. Then the color of the toast is naturally darker