Health benefits
Butter: low protein
Ingredients
Medium type: high-gluten flour ( 150g ) | Medium type: pure milk ( 112 grams ) |
Medium: white sugar ( 2 grams ) | Medium seed: yeast ( 3 grams ) |
Main dough: high-gluten flour ( 100g ) div> | Pure milk ( 63g ) |
White sugar ( 24 grams ) | Yeast ( 1g ) |
Salt ( 4g ) | Butter ( 25g ) |
How to make medium-sized milk toast
1. Mix all the ingredients for the medium-sized dough and knead it into a ball.That’s it.Ferment until 3 times in size.It can be fermented at room temperature for 1 hour and refrigerated overnight, or it can be fermented at room temperature for about 2 hours.Add all the main dough ingredients except butter, and knead until a translucent film can be pulled out
2.Add softened butter and knead until complete
3. Room temperature fermentation after rolling until doubled in size, cut into three parts, roll into balls and let rest for 15 minutes
4.Take a copy Roll it into a tongue shape, roll it up, and let it rest for 5 minutes
5. Roll it out again and put it in Put it into the toast mold and place it in a warm and humid place to ferment until it is eight minutes full
6. Preheat the oven to 200 degrees and bake the bottom layer for 40 minutes.Cover with tin foil after coloring.Immediately after baking, remove from the mold and cool, seal and store
Tips
There is a lot of toast at one time.If you can’t finish it, you can cool part of it and slice it.Store it in a plastic bag and freeze it.It will defrost naturally when you eat it again.If you heat it in the microwave, it will be as delicious as freshly baked., bread cannot be stored in the refrigerator and can be stored at room temperature for three days
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