Super Soft Milk Toast Suitable for Tearing
1.
Prepare ingredients:
About 43 grams of eggs with shells.
2.
Put pure milk, eggs, powdered sugar, salt, milk powder, cake powder, bread powder, and dry yeast into the bucket of the bread machine in sequence, and start the dough mixing program for 15 minutes.
3.
Add 30g of butter and start the kneading program again for 10 minutes. Then add the remaining butter and continue mixing for 10 minutes.
4.
Take a small piece of dough to easily pull out the glove film.
5.
Take out the dough and round it, cover it with plastic wrap and ferment for about 1 hour at room temperature.
6.
At this time, the dough is fermented to about twice its size. Dip a little bread flour with your index finger, and insert it around the dough without shrinking or sinking.
7.
Take out the dough and ventilate, divide it into four equal parts and cover it with plastic wrap. Proof at room temperature for about a quarter of an hour.
8.
Roll the dough into a long tongue and roll it up from bottom to top.
9.
The rolled toast roll is closed with the mouth down, and the plastic wrap is relaxed for a quarter of an hour.
10.
Put the loose toast rolls into the toast mold one by one.
Put it in the middle of the oven, put a tray with hot water at the bottom, about 35 degrees, and ferment it to about nine minutes full.
It takes about thirty or forty minutes.
11.
Preheat the oven at 180 degrees, middle level, and bake for 35 minutes.
When baking, there is still a tray with hot water at the bottom!
This toast mold is baked with a lid, so there is no need to add tin foil after coloring, and the color is not too dark.
12.
Take off the mold and place it on a cooling rack to let cool.
13.
The freshly baked toast is really too soft for the wife, and the little friends in the family tear it with their hands and eat it until they can't stop it.
Tips:
When baking, if the color is dark, remember to cover with tin foil.
