Toast

Name: Toast
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g High-gluten flour; 142g milk; 30g butter; 30g Caster sugar; 2g salt; 8g milk powder; 3g yeast; 32g Whole egg liquid

by Miss Crab in a red dress who likes to walk sideways

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Yesterday, I spent all afternoon making toast, very soft and very soft. Today, it’s still so soft. A person who makes toast by hand kneading is no less than going to the gym and eating. I can’t help but want to complain. The toast box sticks to the point where I suspect my life is going to be good and I start to write the recipe~ This time I made it because there is no high-gluten flour, so the less flour used in the ingredients has been replaced with the normal amount."

Ingredients

Toast

1. Flour + yeast + salt salt and yeast placed diagonally

2. Add sugar

3. Stir evenly with a whisk

4. Add milk powder and continue to stir until completely uniform

5. Knock an egg

6. Use a whisk to break up

7. Put egg liquid and milk in the flour

8. Stir with a spatula until there is no dry flour

9. Put it on the silicone pad

10. After vigorously knead all kinds of beating and smooth, add butter to continue

11. To the full expansion stage

12. Put in a bowl

13. Cover with plastic wrap and pierce a few small holes with a knife

14. Fermented to double size

15. Exhaust by hand pressure

16. Weigh

17. Divide and roll

18. Roll up like this

19. Relax for ten minutes

20. Second roll

21. Put it in the toast box and continue to ferment for 8 minutes full

22. I use less flour. These are already very good. Brush the egg mixture. My oven is 120 degrees for 20 minutes. The temperature of my oven is much higher. This needs to be adjusted by everyone.