Milk toast

Milk toast

Introduction:

"Toast - a good choice for breakfast, with jam or fried eggs, bacon, milk, fruit, etc., convenient and nutritious."

Production steps:

Step 1: put all ingredients except butter in a large bowl.

Step 2: stir until there is no dry powder, put into the bread barrel, start the flour mixing process, 20 minutes.

Step 3: after 20 minutes, the procedure is over and the dough is smooth and malleable. Add softened butter and start the dough mixing process again for 20 minutes.

Step 4: at the end of the mixing process, knead the dough to the stage of complete expansion, and pull the hand to cover the film. Start the baker fermentation process.

Step 5: after fermentation, the dough is about twice the size.

Step 6: take out the dough and knead it until the air is completely exhausted. Divide it into three parts, roll it round and let it rest for 15 minutes.

Step 7: take a dough and roll it into a round cake.

Step 8: one third up and one third down, fold in the middle.

Step 9: make three dough in turn. Let stand for about ten minutes and the dough will relax.

Step 10: turn the direction of the dough, roll it into a long tongue shape, and press the bottom edge thin. The width is slightly narrower than the width of the toast box.

Step 11: roll up from top to bottom and make it a cylindrical surface roll. Close the bottom and pinch tightly.

Step 12: make three rolls in turn and put them into toast box for secondary fermentation.

Step 13: ferment twice until the toast box is full, and brush the whole egg liquid on the surface. Preheat the oven 190 degrees, put it in the middle and lower layer of the oven, and bake for about 35 minutes. For about 15 minutes, cover the toast with tin foil after coloring to avoid over coloring.

Step 14: take out the toast immediately, cool it to hand temperature, and seal it.

Materials required:

High flour: 260g

Whole egg liquid: 50g

Milk: 110g

Butter: 35g

Fine granulated sugar: 50g

Dry yeast: 5g

Salt: 3 G

Precautions: 1. Mixing materials in advance can better control the amount of liquid materials and prevent flour splashing when mixing materials in bread machine. 2. The amount of liquid material should be adjusted according to the water absorption of flour. 3. Baking time and temperature, according to the temper of their own oven, self-adjusting.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor