Soft and Delicious Brushed Toast

Name: Soft and Delicious Brushed Toast
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 260g Toast powder; 35g milk powder; 3g of salt salt; 40g of white Sugar; 3g yeast; 30g butter; 1 piece Eggs (55g); 125g Pure milk

by Qingya Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Toast originated from Western countries and was later accepted by more and more people. Everyone likes toast. The main toast is easy to carry. You get up in a hurry in the morning, and you can't make breakfast in time for work. Toast can solve a nutritious and delicious breakfast in five minutes. Fry a poached egg in a frying pan, fry two slices of ham, wash two lettuce leaves, take a piece of toast, add lettuce leaves, squeeze a little tomato sauce into bacon, poached eggs, and then Take a piece of toast and cover it. If you like cheese, it is also a perfect match. The simple toast immediately becomes tall and delicious. Then heat a cup of hot milk and a nutritious breakfast will be solved.

Ingredients

260g Toast Powder
35g Milk Powder
3g of salt Salt
40g of white Sugar
3g Yeast
30g Butter
1 piece Eggs (55g)
125g Pure Milk

Soft and Delicious Brushed Toast

1. Prepare the ingredients

2. Put liquid, milk and eggs, sugar and salt on both sides in the bucket of the cook machine first, reserve 10 grams of liquid, because each kind of flour has different water absorption rate, so add it later.

3. Pour in the milk powder and toast powder, dig a hole in the middle of the flour and put the yeast powder in. The salt and sugar should not be in direct contact with the yeast to avoid affecting the activity

4. Knead the dough at the second level. Knead until you can’t see the dry powder. Change to the fifth level. Continue to knead until you can pull out a firm thick film. Add butter and switch to the second level. Knead until no butter is visible on the surface. Until you can pull out a strong and transparent glove film

5. Transfer the dough to the chopping board, no need to ferment, no need to round, directly divide the three doughs, arrange them a bit, and cover with plastic wrap to prevent air drying

6. Take a piece of dough without slack, and roll it out from the middle to both ends directly with a rolling pin. It is about 40 cm long.

7. No need to turn over, roll directly from top to bottom. When rolling, the strength should be evenly balanced. Roll the three in turn, and cover with plastic wrap to prevent air drying.

8. Take a rolled up roll without slack, use a rolling pin to roll it out from the middle to both ends, about 50 cm in length

9. Roll up from top to bottom, the strength should be even when rolling, and the three are rolled up in turn

10. Put it into the toast box, put it into the fermentation tank with a temperature of 35°C and a humidity of 75°C, and put it in the oven without the cover of the fermentation tank with plastic wrap. Put a bowl of warm water to increase its humidity and ferment to 9 minutes full. This is my picture. Forgot the time, it's over-fermented