Ingredients
Medium variety: high powder ( 175g ) | Medium seed: yeast ( 3g ) |
Medium type: milk ( 70g ) | Medium type: egg ( 1 piece ) |
Main dough: high flour ( 75g ) | Main dough: vegetable oil/butter ( 20g ) |
Main dough: sugar ( 30g ) | |
Main dough: condensed milk ( 15g ) | Main dough: milk/water ( 30g (add or subtract as appropriate) ) |
Brushing materials: egg liquid and oil ( appropriate amount ) |
How to make super soft toast (made by hand in 20 minutes)
1.Weigh the medium-sized materials,
2. Just knead the medium seed ingredients into a powder-free form, put it in the refrigerator or greenhouse for one night, and wait for it to ferment to 4 to 5 times in size.(You can shorten the time according to your own situation)
3. Pictures posted all night
4.Get it right Tear the dough into small pieces by hand (convenient to fully mix with the main dough ingredients)
5.Weigh the main dough ingredients (except butter/vegetable oil) and mix with the medium-sized dough
6.The dough after mixing is super wet (do not add flour, it should be in a good state to form a film)
7.Push down the dough with your palms
8.One more
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9.Push the dough hard, in layers
10. Your hands are still very sticky, and the dough will be sticky only when there is water in it.Just push it a few times.
11. When it is kneaded (it takes about ten minutes), you can add Butter or vegetable oil
12.How many times can the oil be divided Add or push
13.Probably push It’s like this in ten minutes
14. The dough is super Smooth, cover with plastic wrap and ferment (about 1 hour at 30~38 degrees)
15. Divide the fermented dough into three portions
16. Roll up the dough and ferment again (put a bowl of hot water in the oven for about an hour)
17.After the dough is risen, add egg liquid
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18. Preheat the oven for ten minutes, 170 degrees for 35 minutes (according to the temperament of your own oven)
19.It’s time to eat!
Tips
I personally like to change the recipe.I just replace or leave out the ingredients I don’t have at home, for example If you don’t have milk, add milk powder and water, if you don’t have condensed milk, add milk powder.As long as the dough is kneaded properly, the fermentation is good, and the oven heat is well controlled, the rest is secondary.I’ve been rambling for a long time, I hope it can help you!
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