How to make condensed milk toast (medium)

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  1. Mix all the medium dough ingredients and knead until smooth The dough is ready, put it into a stainless steel basin, cover it with plastic wrap, and put it in the refrigerator to ferment for 17 hours.

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  2.Add the main dough ingredients except butter into the bread machine (mostly The best order is liquid first, then powder, dry yeast, medium ingredients), and start the dough mixing function of the bread machine.

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  3.Knead for 15 minutes, the dough is formed, add butter and continue kneading.

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  4. Then knead for 20 minutes to the expansion stage, and the film can be pulled out.

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  5. Arrange the dough and place it in the bread machine barrel for fermentation.

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  6. Let the dough rise to 2 to 2.5 times in size.Dip your fingers in flour and poke holes., does not collapse or rebound.

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  7. Take out the dough and deflate it, divide it evenly into three parts and roll them into balls.Relax for 15 minutes.

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  8.Take a portion of the relaxed dough, flatten it with your hands, and use Use a rolling pin to roll the dough into an oval shape.

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  9. Roll up and continue to relax for 15 minutes.

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  10. After relaxing, roll the dough for the second time.long.

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  11. Continue to roll up, 2.5 turns is better, it is best not to exceed 3 lock up.

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  12.Put the rolled dough into the toast box one by one.

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  13.Put it in the oven for secondary fermentation, and set the fermentation temperature to 35 temperature, remember to put a bowl of warm water on the bottom floor of the oven to increase the humidity, and let it rise to eighty or nine minutes full.

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  14. Take out the fermented dough and brush the surface with a layer of whole egg liquid.

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  15.Put it in the preheated oven and heat it up and down to 180 for about 35 minute.(After the surface of the bread is colored, you can cover it with tin foil to prevent the color from getting darker)

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  16. Unmold immediately after taking it out of the oven, cool it on a wire rack until it is warm to your hands, then seal it and store it, so that it will still be soft even if you eat it the next day.

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  17. Finished product picture.

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  18. Finished product picture.

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  19. Finished product picture.