Milky Toast

Weigh all the dough ingredients into a bowl and mix evenly into a dough without any dry powder.

Put the dough into the bread machine and start the dough cycle for 15 minutes.

At the end of the program, the dough is smooth and a small rough and thick film can be pulled out and softened butter can be added.

Start the second dough kneading program for 15 minutes. At the end of the program, the dough is kneaded to the expansion stage. The surface is smooth and delicate, and a thin film can be pulled out that is not easy to break.

Let the dough rise directly in the bread machine until doubled in size.

Take out the dough, sprinkle with dry flour to prevent sticking, divide the dough into small doughs of even size, knead evenly, round and let rest for 10 minutes.

Take a small piece of dough, roll it into an oval, fold the upper and lower thirds in half towards the middle, make everything well, and let it relax slightly.

Change the direction 90 degrees, roll out the dough, thin the bottom edge, roll up the dough from top to bottom, and pinch to seal.

With the seam facing down, roll the dough into a piece the same size as the bottom of a small toast box, and place it in the toast box for secondary fermentation.

The fermentation of the bread embryo is completed. Twice the size. Brush an even layer of whole egg liquid on the surface of the bread embryo, and sprinkle an appropriate amount of white sesame seeds. Place in the middle rack of the preheated oven, turn up the heat to 190 degrees, and bake at 170 degrees for 20 minutes until the surface of the bread is golden.

Toasted bread.

Immediately remove from the mold, let it warm with your hands, and store in a sealed container.

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