How to make milky toast

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  1.Put all the ingredients into the bread machine and knead roughly 55 minutes.Before kneading, knead the dough into a ball and refrigerate it for 30 minutes

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  2.Knead until completely Stage, that is, glove film

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  3.Cover with plastic wrap and ferment at room temperature until doubled in size , dip your index finger into a little flour and poke a hole in the dough.If the hole does not shrink back, the dough is finished

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  4.Deflate the dough, divide it evenly into 3 parts, roll into balls, cover with plastic wrap and let rest for 15 minutes

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  5.After resting, roll the dough into an oval

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  6.Turn over the oval-shaped dough and roll it up from one end.After rolling, cover with plastic wrap and let rest for 15 minutes

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  7. Continue to roll the relaxed dough into a long strip

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  8.Then turn it over, roll it up from one end, and put it neatly into the toast box

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  9.Second fermentation, temperature 38 degrees, 80% humidity, ferment until 80% full, take out, brush with a layer of egg liquid

• 10. Preheat the oven to 190 degrees, bake the middle and lower racks of the oven for 50 minutes.