Ingredients
High-gluten flour ( 250g ) | Milk powder ( 14g ) |
Condensed milk ( 8g ) | Whole egg liquid (medium eggs) ( 47g ) |
Clear water ( 115g ) | White sugar ( 45g ) |
Salt ( 3g ) | Resistance High sugar dry yeast ( 3g ) |
Unsalted butter ( 30g ) |
Milk and sweet toast Recipe
1. Finished product picture.
2. Add butter and salt to a basin, dig a hole in the middle for yeast and separate it from sugar.Pour the water and mix well with a spatula or chopsticks.
3. Stir until waterless and then knead into a ball with your hands.
4.Move to the cutting board and knead until the dough is smooth and a thick film can be pulled out.
5.Add softened butter, knead vigorously and beat a few times, then add salt and knead Continue beating after smoothing.
6. Beat until a strong film can be pulled out and then rub for a few minutes.
7. Roll the round cover with plastic wrap for basic fermentation, the temperature is 25 degrees.If the temperature is high in summer, put it in the refrigerator for 30 minutes and then take it out to room temperature to ferment to avoid fermenting too quickly.
8. Ferment until twice the original size, that is, double the size.Dip your fingers in dry flour.Just poke the hole and retract it without retracting it.
9. Take out, fold and press to fully drain, weigh, separate, and round into three equal parts , cover with plastic wrap and let rest for 15 minutes.
10. After relaxing, use a rolling dough to roll it into an oval shape, turn it over from top to bottom Roll it up 1.5-2 times.
11. Roll everything up, cover with plastic wrap and let it rest for 15 minutes.
12. Roll the relaxed dough vertically into a cow tongue shape, as shown on the left side Rotate the dough at 90°C to stand upright, turn it over and roll it up 2.5-3 times from top to bottom.
13.Place into 450g toast mold.
14.Put it in the oven and put a baking pan of hot water underneath for secondary fermentation.The temperature is 35°C and the humidity is 75%.
15. Ferment until 80% full, take it out, and preheat the oven to 185 degrees.
16. Bake in the preheated oven at 180 degrees for 5 minutes and then at 170 degrees for 35 minutes Minutes, when the color is done, cover it with tin foil in time.
17. Take it out of the oven and shake it for a while.Immediately remove the mold and place it flat on the grill to cool to your hands.After warming, put it into a fresh-keeping bag and seal it.It will be fine for three to five days in cool weather.
18. If you want to slice it, it is recommended to seal it for a few hours before taking out the slices.
19.Picture of the finished product.
20.Good toast is drawn internally and the tissue can be torn off in pieces!
Tips
For the specific method of hand-kneading the dough to form the film, please refer to my recipe "Teaching you how to quickly form the glove film by hand-kneading for 15 minutes".
There are detailed explanations, toast tips and answers to questions!
Roll out the roll for 1.5-2 turns for the first time and 2.5-3 turns for the second time.Do not exceed 3 turns.
If the number of turns is not enough, the structure of the toast will be very loose, the baking tension will be poor, and the resulting tissue will be too large, so the force should be light when rolling.
The water absorption of flour varies.Please reserve 15-20g of liquid before kneading, and add it as needed later in the kneading process.
Everyone’s oven has different temperaments, so please adjust it yourself.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
