Super Soft Milky Toast

Name: Super Soft Milky Toast
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 30g butter; 30g Egg liquid; 15g milk powder; 7.5ml Dry yeast; 45g White sugar; 120g Cool white open; 3g salt; Some Whole egg liquid (brushing the surface)

by Alice Beard Potato Chips

4.8 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

3

Since I got home from the oven, I’ve been eager to move around. I tried all of them like "crazy", peach cakes, and red bean cakes, but I have never had the courage to try bread and there is no bread machine. My colleagues said kneading dough is hard work. After asking my friends, I decided to do it once, and first tried Mr. Junzhi's butter roll. The taste was simply amazing! Then I couldn’t control it and bought a toast box, but I never had time to make toast. After watching a movie on the weekend with the male ticket, I suddenly wanted to eat bread on the way home, but because I made these things by myself for a long time, my mouth was fed up. So I was not interested in the cake shop at all, so I went home and rolled up my sleeves and kneaded the dough. I had the first experience of kneading dough with butter rolls. This time it was very fast and very successful. Yuan Fang came from the teacher of the male god...

Ingredients

250g High-gluten Flour
30g Butter
30g Egg Liquid
15g Milk Powder
7.5ml Dry Yeast
45g White Sugar
120g Cool White Open
3g Salt
Some Whole Egg Liquid (brushing The Surface)

Super Soft Milky Toast

1. Add a small amount of dry yeast to hydrate, and let it stand for about 5 minutes. All the raw materials except butter are mixed evenly and kneaded into a dough. All kinds of throwing, beating, kneading and kneading make the dough become gluten.

2. Add the softened butter and continue to beat and knead until the film can be pulled out of the noodles, which is the full expansion stage

3. Put it in a basin and cover it with plastic wrap, and ferment until it is twice as large as the original volume. Dip your fingers in the flour and poke the hole without shrinking, and it will be ready.

4. Vent the dough, divide into three equal parts, cover with plastic wrap and wake up for 10 minutes

5. After proofing the dough, use a rolling pin to roll it into a beef tongue cake shape, and roll it up from top to bottom

6. Roll it up like this, lay it out, leaving a little space between every two

7. Cover with plastic wrap and continue proofing for 10 minutes

8. Roll into a strip, roll up from top to bottom

9. When rolled up, the mouth is down

10. Put the dough into the toast box and serve twice until it is 8 minutes full

11. Brush the whole egg liquid on the surface, put it into the preheated oven, 180 degrees, 35min
After baking, take it out, demould, and slice the bread after cooling. When slicing, the knife is slightly toasted on the fire

12. In the case of the lid of the toast box, send it to 9 minutes full without brushing the egg liquid
180 degrees, 35min

Tips:
If you have a bread machine, just ask him to make the dough. I don’t have one, so I can only knead it by hand. I don’t know if I abused the dough or the dough.