Super soft milk toast

Overview

When you learn how to make meal bags, I believe you will also fall in love with it. Kneading and fermenting toast are more demanding than meal bags. If you want to make soft and silky toast, you have to put in a lot of effort. Although they look simple, there is definitely no single way to eat them. This toast has a rich milky aroma and is very soft. You can eat it while it's hot, tear it into pieces, or make it into a toasted toast sandwich. It's equally delicious.

Tags

• baking
• butter
• egg
• flour
• milk powder
• sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Weigh the materials first.

   

2. 2 Mix the flour, sugar, salt and milk powder in the recipe

   

3. 3 Crack in an egg, mix well and add yeast (you can also use warm milk to activate the yeast, I'm lazy)

   

4. 4 Slowly add milk and mix well. Different flours have different amounts of water absorption, please add accordingly.

   

5. 5 Knead the flour into a ball with your hands and move it to a kneading mat or marble to knead the dough like washing clothes. The dough will be sticky at first. You can also use a scraper to scoop off the dough stuck to the kneading mat.

   

6. 6 Slowly the dough will become elastic and the surface will become smooth. Take a piece of dough and pull out a thick film. At this time, you can add butter. Wrap the butter into the dough and continue kneading. (The butter can be placed in the refrigerator and then taken out when needed so that it will not be so sticky)

   

7. 7 The dough with added butter will be very sticky at first, but as you continue to knead it, the dough will become smooth and elastic. Just take a small piece of dough that can pull out the film without breaking easily.

   

8. 8 Put the dough into a basin, cover it with plastic wrap and let it ferment at room temperature. In summer, it usually ferments in an hour.

   

9. 9 When it has doubled in size, use your fingers to stick flour on it and poke a hole in the dough. If it does not shrink back or shrinks a little, the dough is considered to be fermented

   

10. 10 Deflate the dough by squeezing it out or using a rolling pin, then divide it evenly into three parts, cover with plastic wrap and let the dough rest for 15 minutes.

    

11. 11 Roll the dough into an oval shape.

    

12. 12 Roll the rolled out dough from top to bottom.

    

13. 13 Put the rolled dough with the seam side down and put it into the toast mold. Roll the remaining two pieces of dough in the same way and put them into the toast mold.

    

14. 14 Place the toast mold under the oven and put a plate of hot water. Close the oven door and replace it if the water cools down halfway.

    

15. 15 When the dough is about 90% full, take out the hot water and the toast mold. Wipe the steam out of the oven. Cover the toast mold and preheat the oven at 150 degrees and bake for 50 minutes. The temperature of each oven is different. Please adjust according to the temperament of your own oven.

    

16. 16 Once out of the oven, unmold while hot and place on a bread rack to cool.

    

17. 17 The texture is very fine and brushed.