Chinese condensed milk toast

Chinese condensed milk toast

Introduction:

"I made this kind of condensed milk toast three times in total. The first time, because I changed the flour, the water absorption was different from before, and the second fermentation temperature was too high, it failed! The second time, the yeast was added too little, the dough was too large, the low temperature led to unable to mix well, yeast failure, failure! For the third time, @ #######￥% @ * & amp;, finally achieved a small success! I feel a little timid when I make the same toast three times in a row for three days. I can't sleep at night and toss it over and over again. Many possibilities of failure roll in my mind like subtitles. I analyze and analyze again, summarize and summarize the differences in environment, climate and materials. The final results are often quite different. Fortunately, I didn't give up the idea of making this toast. Fortunately, I held to avoid solving problems Toasted me a vivid lesson. In baking, I can always realize some truth of life. Not every achievement can be as perfect as imagined. How to face failure, accept failure, challenge failure with a good attitude, and finally overcome failure needs a process, in which attitude is the key to success or failure! ”

Production steps:

Step 1: mix all the ingredients together and knead them into a uniform dough. Let the dough grow to 3 or 4 times the size in a warm place (use a small amount of warm milk to dissolve the yeast first)

Step 2: knead Zhongzhong and the main dough to the complete stage

Step 3: ferment to twice the size in warm place

Step 4: divide the dough into 3 equal parts after venting, and wake up at room temperature for 10 minutes

Step 5: roll it into rolls and place it in a warm and moist place until it reaches 8

Step 6: cover the toast, put it in the 190 degree oven, and heat the lower layer for 40 minutes

Materials required:

Moderate: moderate

High flour: 80g

Milk: 110g

Dry yeast: 4G

Dough: moderate

Sugar: 20g

Salt: 2G

Condensed milk: 50g

Egg: 40g

Butter: 20g

Note: my food blog http://blog.sina.com.cn/94tutaitai

Production difficulty: simple

Process: Baking

Production time: one day

Taste: milk flavor