Original toast

Original toast

Introduction:

Production steps:

Step 1: except the butter, put all the materials into the bread machine barrel in the order of liquid first and then solid. After a working procedure, add the butter and continue to stir until it comes out.

Step 2: round into the basin, put in a warm place fermentation to 2-2.5 times.

Step 3: take out the compressed air, divide it into three equal parts, knead it round, cover it with preservative film, and relax at room temperature for 15 minutes.

Step 4: take a dough and roll it into a rectangle with a rolling pin. The width is the same as that of the toast box.

Step 5: roll the rolled dough from one side and make sure it is tightly rolled.

Step 6: put the rolled dough down into the toast box, make the other two pieces of dough in turn, put them into the toast box, cover the toast box with plastic film, ferment in the warm place until it is full, remove the plastic film and cover the toast box.

Step 7: put in a preheated 165 degree oven, middle and lower layers, 50 minutes. Take out the toasted toast and demould it immediately. When it is cooled to the same temperature as the palm, put it into a fresh-keeping bag and seal it.

Materials required:

High gluten flour: 280g

Butter: 30g

White granulated sugar: 30g

Egg: 1

Milk powder: 20g

Salt: 2G

Dry yeast: 3 G

Water: 140g

Note: 1. If the dough is sticky, sprinkle a little dry flour. 2. In the baking process, you can open it and have a look. After 40 minutes, I opened it and had a look. The coloring was a little light. I baked it for another 10 minutes. So, the temperature is subject to the temperature of your oven. Toasted toast can be frozen, not refrigerated. The temperature and humidity of different places are different, so is the dryness of flour. When mixing flour, the amount of water should be increased or decreased as appropriate.

Production difficulty: simple

Baking technology

Production time: several hours

Taste: milk flavor