
Ingredients
Milk ( 210cc ) | High-gluten flour ( 250g ) |
White sugar ( 20g ) | Salt ( 4.5g ) |
Unsalted butter ( 20g ) | Baking powder ( 2.8g ) |
How to make bread machine version of milky toast

1.Prepare materials

2.These are necessary props

3.Pour in the milk first in order

4. Press I Write in turn Put the materials in the order of the materials

5.If there is a dedicated input for baking powder mouth, just put the baking powder into this mouth.If not, put it diagonally with the salt.Be careful not to touch the salt, which will affect the fermentation
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6.Press the toast button

7.This is what it looks like after fermentation

8.Released

9.It’s really soft, it feels like it will collapse when you press it with your hand

10. I wanted to shoot a brushed feeling, but my technique is too poor

11.It was soft and a little difficult to slice, but it was really delicious.I ate two slices and still enjoyed it.Want to eat
Tips
Everyone thinks that toast is the best when it is freshly baked.In fact, it is not the case.The texture of toast is the most perfect two hours after it is baked.If you don’t believe it, you can compare it.Eat half right away and half two hours later., it’s really different.Unfinished toast must be sealed and then frozen.Do not refrigerate it.Refrigeration will only absorb the odor and moisture in the refrigerator.After freezing, take it out in advance and defrost it naturally, then re-bake it to restore its original taste.Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!







