Super Soft Milk Toast-winners of Lezhong Colorful Summer Baking Competition
1.
Weigh the materials first.
2.
Mix the flour, sugar, salt, and milk powder in the recipe
3.
Beat in an egg and mix with yeast (you can also use warm milk to activate the yeast, I'm lazy)
4.
Slowly add milk and mix with different flours. The water absorption is different. Please add it according to the amount. ?????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????
5.
Knead the flour by hand and move it to a kneading mat or marble. Knead the dough like washing clothes. The dough will be sticky at first. You can also use a scraper to shovel off the dough sticking to the kneading mat.
6.
Slowly the dough will become elastic and the surface will become smooth. Take a piece of dough to pull out the thick film. At this time, you can add butter and wrap the butter in the dough to continue kneading. (You can put the butter in the refrigerator and take it out when you need it so that it won't be so sticky)
7.
The dough with butter at the beginning will be sticky and will continue to knead and the dough will become smooth and elastic. Just take a small piece of dough to pull out the film without breaking easily.
8.
Put the dough in a basin, cover it with plastic wrap, and leave it at room temperature to ferment. In summer, it usually ferments within an hour.
9.
Prove to double the size of the dough, stick the flour with your fingers, poke a hole on the top of the dough and do not shrink or shrink the dough a little, even if the dough has been fermented
10.
Exhaust the dough can also be exhausted with the help of a rolling pin and then divided into three evenly covered with plastic wrap to let the dough relax for 15 minutes.
11.
Roll the dough into an oval shape.
12.
Roll the rolled dough from top to bottom.
13.
Put the rolled dough into the toast mold with the mouth down and roll the remaining two pieces of dough into the toast mold in the same way.
14.
Put the toast mold under the oven, put a plate of hot water, close the oven door, and change when the water cools midway.
15.
When the dough is nine minutes full, take out the hot water and dry the toast mold. Cover the lid and preheat the oven to 150 degrees and bake for 50 minutes. The temperature of each oven is inconsistent. Please adjust according to your own oven temperament. .
16.
After being out of the oven, remove the mold while it is hot and place it on the bread rack to cool.
17.
The organization is very delicate and silky.