Soft Toast

Name: Soft Toast
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 20g Tangzhong Jinshan Japanese Toast Powder; 100g Tang Zhongshui; 300g Jinshan Japanese Toast Powder; 50g Sugar; 80g milk; 18g milk powder; 50g Egg liquid; 25g butter; 3g salt; 6g Dry yeast

by Soft blue crystal

4.7 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

3

Novices make toast, there are always common misunderstandings. For example, when a lot of liquid is poured, the dough becomes wet and sticky, and it is difficult to form a dough. At this time, some high flour will be added to help it form a dough. As a result, the high flour will increase. The dough was dry again, and at this time I couldn't help adding liquid, back and forth, the texture of the bread made was dry and hard. Don't ask me, how did I know.
I like to eat soft toast, especially the texture is soft, with a hint of toughness, and the aftertaste is sweet, even if it is left for two days, the texture is the same soft, this toast using soup style is like this.
The soup itself is used, and the subsequent liquid is added. The dough is really wet and sticky. So when you make the dough, you should stop and scrape the cylinder after a while to scrape off the bottom of the dough so that the dough can evenly knead out of the film. This method It is suitable for cooking machine and noodles. If you don't like it, you can reduce the amount of milk. After the baked toast is aired until it is not hot, put it in a fresh-keeping bag, leave a small opening for heat dissipation, and then seal it after it is completely cooled so that the bread will not be dry even if you eat it the next day. Avoid these misunderstandings, you can also make soft toast!

Soft Toast

1. Prepare the ingredients used.

2. Mix the ingredients of the soup evenly, heat it on the stove until there are lines on the surface, let it cool off the fire and set aside.

3. Pour the soup, egg liquid, milk, milk powder, sugar, and salt into the inner pot of the cook machine.

4. Then pour in Jinshan Japanese toast powder, put dry yeast on the top, and start the 3rd gear to knead into a dough.

5. After adding the butter, wait for the dough to absorb the butter and switch to level 4 for kneading.

6. Until the dough can be pulled out of the glove film.

7. Divide the dough into six portions, ventilate the dough and round it, and let it sit for 10 minutes.

8. Roll the dough into a beef tongue shape.

9. After turning over, roll up from top to bottom and relax for 15 minutes.

10. Once again, roll the layout into a long slender tongue, and after turning it over, roll it up from top to bottom.

11. Put it in the toast box, set the temperature at 35, humidity at 75, and 60 minutes in the fermentation box, and perform two servings.

12. Ferment to nine minutes full, and brush a layer of egg liquid on the surface.

13. Preheat the oven at 200 degrees, put it in the toast box, turn it to 180 degrees for 35 minutes, and cover it with tin foil after baking for 10 minutes.

Tips:
1. If the soup is not used temporarily, put it in the refrigerator after it has cooled.
2. Don't pour the egg liquid in the dough all at once, leaving a few grams to brush the surface.
3. After 6 minutes of baking, pay attention to the color on the surface. When the color is baked to the satisfaction, cover with tin foil, otherwise the surface will be burnt.
4. In winter, the temperature is low, and the fermentation time should be extended. If you bake it before it is fully fermented, the baked toast will not be tall.
5. I use Jinshan Japanese-style toast powder, which has high protein content, good drawing, good elasticity, easy filming, high water absorption, and the toast tastes more moist and soft.
6. The mold used is Xuechu rose gold small toast mold. This recipe can bake two pieces.

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Soft Toast

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Soft Toast

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