Condensed milk toast

Condensed milk toast

Introduction:

"In the past two days, I have made twice condensed milk toast. I feel that this kind of toast is very soft, with rich milk flavor. It's really very good!"

Production steps:

Step 1: mix 180 grams of high gluten flour, 108 grams of milk and 3 grams of yeast to form a smooth dough, cover with plastic film and ferment

Step 2: ferment to 4 times the size, and the medium dough is ready

Step 3: put 25 grams of eggs, 51 grams of condensed milk, 20 grams of sugar, 3 grams of salt and 76 grams of high gluten flour into the inner barrel of the bread maker, then tear the medium dough into small pieces and put them in, start a dough mixing process, and then add 12 grams of milk as needed according to the dry and wet conditions of the dough

Step 4: after the end of a dough mixing program, it's time to expand

Step 5: Add 20 grams of butter. Start another dough mixing program

Step 6: with 3 minutes left in the second mixing procedure, the dough has reached the complete stage

Step 7: turn off the toaster by hand, cover and let the dough ferment for 30 minutes

Step 8: after 30 minutes, ferment the dough and take out the exhaust gas

Step 9: divide into 3 points evenly, roll round and relax for 15 minutes

Step 10: take one and roll it into an ellipse, turn it over, and fold it left and right in the middle

Step 11: do three points in turn and relax for 10 minutes

Step 12: remove the loose dough, roll it long and press the bottom edge thin

Step 13: roll up from top to bottom

Step 14: do three in turn, put them into the toast mold, and develop the fermentation file in the oven for secondary fermentation

Step 15: hair to the full mold, brush with the whole egg

Step 16: preheat the oven at 180 degrees above and below, bake the oven at 180 degrees above and below for 35 minutes. Bake for 10 minutes and cover with tin foil. Demould as soon as it comes out of the oven, air it to a low temperature and then bag it

Step 17: well organized, fine and soft

Materials required:

High gluten flour: 18076g

Yeast: 3 G

Milk: 10812g

Sugar: 20g

Salt: 3 G

Condensed milk: 51g

Egg: 25g

Butter: 20g

Note: 1, the main dough in 12 grams of milk to add depending on the situation. The flour I used was very absorbent, so it was all added in. We need to see how dry and wet our dough is. 2. After baking for 10 minutes, cover it with tin foil to avoid too deep coloring

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor