1. Put the dough ingredients into the bread bucket except the butter, knead until a thick film is formed, and knead with butter until the film is formed.
2. Start the first fermentation.
3. Mix the butter and powdered sugar.
4. Stir well.
5. Add milk powder.
6. well mixed.
7. Divide equally into two portions, put them in a fresh-keeping bag, roll them out, and put them in the refrigerator for later use.
8. The dough rises to 1.5 times its size.
9. Take out the dough and let it vent. Make 2 portions each, round and let stand for 15 minutes.
10. Roll them out to be slightly larger than the milk flakes.
11. Put on the crispy slices.
12. Roll up longitudinally.
13. Press flat.
14. Cut into 3 strips on average from 2 cm from the head.
15. Braid the braid and pinch the tail tightly.
16. Press the head and tail flat.
17. Fold the ends underneath.
18. Put it in a toast box.
19. Put it in the oven and ferment at low temperature until it is 8 minutes full. Cover the lid and continue to ferment for 20 minutes.
20. Put it in the middle and lower layer of the preheated oven, spread grease paper on the grilling net, heat 170 degrees and lower 180 degrees, bake for 40 minutes.
21. It will be demoulded and cooled immediately after being released from the oven.
22. After being sliced, put in the oven to re-bake, crisp and delicious.
23. Finished picture
24. Finished picture
25. Finished picture
Tips:1. Adjust the amount of liquid according to the water absorption of the flour
2. Adjust the amount of sugar according to each person's taste
3. The secondary fermentation temperature should not be higher than 35 degrees, and it can also be fermented at room temperature
4. Oil will leak from the bottom of the toast mold when baking, so spread grease paper on the grill
5. Adjust the baking temperature according to the attributes of each person's oven
6 Only then can make 2 toasts
