Shredded Toast
1.
Prepare the ingredients for 2 450g toast boxes. The flour for toasted shredded toast requires high gluten and easy filming, so I used Jinshan Japanese toast flour, which is made of 100% imported high-quality wheat, with strong wheat aroma, high protein content, easier filming, and good elasticity. The grinding process is 80% longer than the traditional time, so the powder is fine and the taste is very soft. I use a fermentation method to bake the toast, and it is still very soft for three days after the oven. The hand tear effect is good.
2.
Scoop condensed milk into the basin, then pour milk, sugar, eggs, and salt.
3.
Pour the toast powder on top of the liquid, then pour in the milk powder and yeast.
4.
Start kneading the dough, add butter when kneading can pull out a thicker film, and continue to knead the dough.
5.
Just check that the dough can pull out the film.
6.
At this time, the dough is kneaded very smoothly without fermentation, so take out the dough directly.
7.
Divide the dough evenly into 6 parts, this is 3 of them, reunion.
8.
Take one portion and roll it out, about 40 cm long, then roll it up from one end, and do the same for the other two doughs.
9.
Roll the three doughs for the second time. This time the roll is about 50 cm in length. Roll up from one side, and do the same for the other two.
10.
After the roll is finished, look at the side there are many layers.
11.
Put the rolled dough into the toast box, start to ferment, and cover the box when it is 8 minutes full. My fermentation is put in the oven to turn on the fermentation function, and a bowl of hot water is placed underneath for fermentation.
12.
Preheat the oven at 180 degrees for 10 minutes, put the toast box in the lower layer of the oven at 180 degrees for 10 minutes, and then turn to 170 degrees for 28 minutes. It feels that the fire is big after the oven is out, and it will be fine next time.
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