Health benefits
Butter: low protein
Ingredients
High-gluten flour ( 250g ) | Condensed milk ( 50g ) |
Milk ( 150g ) | White sugar ( 20g ) |
Salt ( 2.5g ) | Yeast ( 3g ) |
Butter ( 35g ) |
How to make condensed milk toast
1.Weigh all ingredients except yeast, butter, salt Put the materials into the basin.Reserve 10g of milk first.
2. After forming a ball, cover it with safety film and let it sit for half an hour or more.Store it in the summer.Refrigerate and let stand.
3.Put the rested dough into the bread barrel, add yeast at the same time, press any and Press the noodle button to start kneading the dough.During the kneading process, observe the softness of the dough and add the reserved milk if necessary.
4. After the dough is smooth, add butter and salt and continue kneading.
5. Knead until the film can be stretched out, puncture the film, and the edge of the hole will be almost smooth.
6. Take out the dough and beat it on the chopping board.
7. Gently stretch the dough to reveal a strong film that is smooth after being punctured.round hole, the dough is ready.
8.After rounding, cover with plastic wrap and start fermentation.
9. Let the dough double in size.Dip your index finger into dry flour and poke a hole in the dough.If the dough does not shrink or collapse, fermentation is complete.
10. Take out the dough and press it gently to release the air.
11. Divide the dough into three equal parts, round them and cover them with plastic wrap, and let them rest for 15 minutes.
12.Take a piece of dough and roll it into a tongue shape.
13.Turn over and roll up from top to bottom.
14. Make the other two in turn, cover them with plastic wrap and let them rest for 15 minutes.
15.Take a piece of dough and roll it into a tongue shape.
16.Turn over and roll up from top to bottom.
17.Use the same technique to make the other two.
18.Put it into the toast mold.
19.Put the toast mold into the oven, put a bowl of hot water next to it, and close the oven door for secondary fermentation.
20. When the dough has risen to nine minutes full, cover it and preheat the oven to 165 degrees for 10 Minutes, after preheating, place into the toast mold and bake for 40 minutes.
21. Immediately after the toast is baked, remove the film and place it on the grill to cool, until slightly When still warm, place it in a plastic bag and seal it.
Tips
The original recipe uses 140 grams of milk.I used Jinxiang bread flour before and used 150 grams of milk.Later I used Baiyan bread flour and used 155 grams of milk.For reference.
The purpose of letting the dough rest is to allow the dough to develop gluten and make it easier to form a film.
Each oven has a different temperament.The temperature and time are for reference only.My oven is a Midea oven.
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