Plain toast

Plain toast

Introduction:

"Since I bought a toast mold, my family has been making toast all the time. Although my son and I don't like it, my husband loves it very much. He has a single taste. He only eats the original taste and never gets tired of it. Every time I make a toast, it's his breakfast for three days, so I have no chance to do something else."

Production steps:

Step 1: weigh directly in the bread barrel. First put 165 grams of water and 4 grams of yeast, and let it stand for a while.

Step 2: add sugar, milk powder, egg liquid, high powder and salt in turn.

Step 3: put in the bread maker, knead for 20 minutes with the dough mixing procedure, then add 30 grams of butter and continue kneading.

Step 4: the bread maker stirs for another two 20 minutes, and the dough is fully expanded.

Step 5: directly ferment to 2.5 times the size in the bread barrel at room temperature, about one hour.

Step 6: knead the dough evenly, exhaust, divide into three equal parts, round and relax for 15 minutes.

Step 7: take a small dough, roll it into an oval shape, turn it over and roll it long.

Step 8: roll up the rolled dough from one end and pinch it tightly.

Step 9: roll the rolled dough into long strips and roll it up again.

Step 10: roll three dough in turn and put them into the toast mold.

Step 11: ferment again until the toast model is 8 minutes full.

Step 12: preheat the oven 180 degrees in advance and brush the dough with egg liquid.

Step 13: put it into the lower layer of the oven, bake it over high and low heat for 35 minutes, and then put it out of the oven.

Materials required:

High flour: 300g

Butter: 30g

Yeast: 4 g

Egg liquid: 20g

Milk powder: 15g

Water: 165G

Salt: 5g

Sugar: 25g

Note: after the toast is cooled, put it into the food bag and seal it at room temperature.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original