Porter's toast -- the same soft

Porter's toast -- the same soft

Introduction:

"Mix the two ingredients, put them in a milk pot, boil them over low heat, stir them until the lines appear, turn off the heat, cover them with plastic wrap, cool them and refrigerate overnight. I can make bread twice with this amount. The shelf life is about 23 days. The color turns grey and can't be used. "

Production steps:

Step 1: mix and knead the materials to the complete stage by the post oil method.

Step 2: first fermentation for 1 hour.

Step 3: until the volume becomes 2-2.5 times larger, poke a hole and do not retract.

Step 4: divide into three parts of each 170 grams, round and relax for 15 minutes.

Step 5: roll out the shape and turn it upside down.

Step 6: fold the left and right sides into three folds.

Step 7: roll it out again and roll it up from top to bottom.

Step 8: relax for another 10 minutes and roll out.

Step 9: ferment in the toast box for the last 50 minutes. (this time, we failed to "smooth enough")

Step 10: when it's eight minutes full, brush the whole egg on the surface and bake at 180 degrees for about 30 minutes.

Materials required:

High flour: 280g

Custard powder: 8g

Yeast: 6 g

Milk: 115g

Soup: 72g

Salt: 5g

Sugar: 24g

Butter: 24g

Water: 30g

Note: mix the soup materials, put them in the milk pot, boil them over low heat, stir them until there are lines, turn off the heat, cover them with plastic wrap, cool them, and refrigerate overnight. I can make bread twice with this amount. The shelf life is about 23 days. The color turns grey and can't be used

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: Original