Chinese milk toast

Overview

This toast is Teacher Feijuan's recipe. It tastes slightly salty and has a strong milky taste. No butter is used, and it relies entirely on the fat contained in the whipped cream itself. Because it is a medium-sized recipe, it is easy to make and the finished product is super soft. Make the medium-sized toast in the refrigerator on the first night, take it out and warm it up the next evening, and then continue the next operation. It is very suitable for Ma Ma who has to go to work during the day. It is best to leave 5%-10% of the liquid in the medium ingredients to prevent the dough from getting too wet later. If the toast is to be eaten the next day, seal it and store it while it is still warm. If you cannot finish the portion at once, you can slice it and freeze it, and then rewarm or reheat it before eating next time.

Tags

• baking
• bread
• toast
• caster sugar (main dough)
• egg white (main dough)
• egg white (medium)
• fine sugar (medium)
• high flour (medium variety)
• light cream (medium)
• milk (medium)
• salt (main dough)
• yeast (main dough)
• yeast (medium species)

Ingredients

Steps

1. 1 Pour all the ingredients into the bread machine. Do not put yeast and sugar together.

   

2. 2 Knead into a smooth dough.

   

3. 3 After the dough is at room temperature for half an hour, put it in the refrigerator and take it out 1-2 hours in advance to warm up the next day. This is a well-developed medium seed.

   

4. 4 Tear the medium into small pieces, add all the ingredients for the main dough and knead.

   

5. 5 After kneading the bread machine, take it out and beat it for a while until it is complete.

   

6. 6 After the kneaded dough has basically fermented for 30 minutes, divide it into three equal parts, cover with plastic wrap and let rest for 15 minutes.

   

7. 7 Take one portion and roll it into an oval and turn it over.

   

8. 8 Fold both ends towards the middle.

   

9. 9 Tuck it up again and thin the bottom edge.

   

10. 10 Roll it up from top to bottom, pinching the contact surface between the bottom edge and the dough.

    

11. 11 Arrange them in the toast mold one by one.

    

12. 12 Put it in the oven to ferment until it is nine minutes full. Put a bowl of hot water in it to increase the humidity. After the hot water cools down, you can change it to another bowl after a while.

    

13. 13 Brush with a layer of egg wash, heat the middle and lower layers to 180 degrees for 40 minutes, cover with tin foil in time depending on the degree of coloring, and adjust the baking time according to your oven and specific mold.