How to make milky toast

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  1.Put all the ingredients except butter into the m6 mixing barrel.Set for 12 minutes, stir for a minute or two without any dry powder, then adjust to level 5 and continue beating

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  2.At this time, the dough can be pulled out into a relatively thick film

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  3.Add the softened For butter, first use level 1-2 to completely knead the butter into the dough, then adjust level 5 to continue beating the dough

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  4.Beat until fully expanded and you can pull off the glove film

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  5.Take out and knead it into a ball, place it in a container, place it at about 28°C, add a cup of hot water, and ferment for 60 minutes

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  6. Deflate the fermented dough and divide it into 6 parts, roll them into balls and place them on the baking sheet

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  7.Put it in the oven, adjust it to 28℃, add hot water and let it rise for 20 minutes

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  8. Roll the proofed dough into an oval

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  9. Turn over and fold in half 1/3 of the way

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  10.Roll it up from top to bottom Put it in the toast box

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  11.Put in hot water and ferment in an environment of about 32℃ until Nine points full, it will spring back when pressed with your finger

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  12.Preheat the oven in advance 15 -20 minutes, put in the fermented toast, raise the heat to 190°, bake at 170° for 30 minutes, the specific time depends on your oven temperature

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  13.Gently shake the mold and place it on a grid to cool

• 14.The tearing tissue is delicate and the taste is soft.