Heartthrob's Deadly Soft Toast (Meal Pack)

Overview

This toast recipe that comes with Xiaomei is very easy to use and stays soft even after being stored for several days. (Without whipping cream, the ingredients are easier to prepare) You can make any bread dough (meal bag, toast, bread with various fillings) TM6 friends, follow Xiaomei’s step-by-step guide, TM5 friends, just follow what I wrote. It’s much simpler than you think! ! ! It tastes better than the bought ones! (Remember to take all liquids and eggs out of the refrigerator in summer) It is recommended that new bakers start with small meal kits!

Tags

• baking
• egg
• imported high-gluten flour
• pure milk
• rock sugar powder
• unsalted butter
• dry yeast
• salt

Ingredients

Steps

1. 1 Use this Taiwanese recipe (all liquid eggs in summer must be taken out of the refrigerator). First weigh the butter and slice it and set it aside.

   

2. 2 Open the scale, break the eggs from the refrigerator into the main bowl, and pour in iced milk, a total of 180 grams. Add 3 to 4 grams of yeast and 30 grams of rock sugar powder. Close the lid of the measuring cup and mix at speed 3 for 1 minute and 30 seconds.

   

3. 3 Add 260 grams of Queen's high-gluten flour and activate the kneading button for 3 minutes.

   

4. 4 Add less than 3 grams of salt and 35 grams of sliced butter, and turn on the kneading button for 4 minutes. Open the lid of the measuring cup here without covering it (if there are two toasts, knead the dough for 5 minutes and 30 seconds) (here Xiaomei divided it into 2 times for 2 minutes, and I put it together).

   

5. 5 Remove the knife head, take out the dough and put it on the kneading mat (you can put some butter on your hands to prevent them from sticking) and put the glove film here.

   

6. 6 Spread some butter on your hands, form into a round shape and put it into a large buttered bowl, cover it with plastic wrap, and leave it at room temperature in summer until it doubles in size (about 30 to 40 minutes) (in winter, put it in the oven and add a bowl of boiling water to ferment it for about 1 hour). It is best to have an oven with a fermentation function.

   

7. 7 When it has doubled in size, dip your fingers in flour and poke a hole in the middle. If it does not collapse or spring back, it is ready.

   

8. 8 Turn on the scale and weigh it. Exhaust the hollow fist with both hands and make it into an oblate circle. Cut a knife in the middle and cut each side into 4 pieces, for a total of 8 pieces (should be about the same weight, about 63 grams) and can fit in a home oven).

   

9. 9 Use your hands to form a round shape and place it on a baking sheet lined with baking paper (ask me for a round making video) (The company oven is large and a little empty) The home oven is small, leave space between each one, it will double in size after fermentation (it will be bigger after baking, so leave some room) My oven is listed at the bottom of the recipe!

   

10. 10 Put it in a warm place to ferment until it doubles in size. It will spring back when pressed lightly (you can put it in the oven. In winter, add a bowl of boiling water to make it a warm place, about 35 degrees). It is best if the oven has a fermentation function. (About 40 minutes, longer in winter) In summer, go directly to a room temperature place (balcony) to preheat the oven to 160 degrees for 20 minutes. Remove, brush with egg wash and sprinkle with sesame seeds.

    

11. 11 Put it in the preheated oven, middle and lower racks, at 160 degrees for 20 minutes (the actual temperature of each oven is different, so you need to observe it for the first time, especially in the last few minutes). The color will turn a nice yellow (as shown in the picture). If a toothpick is inserted and it comes out clean, it is done.

    

12. 12 Take it out and let it cool on the grill (after cooling, put it in a sealed bag as soon as possible).

    

13. 13 It's soft and sweet. You can cut it crosswise in the middle to make burgers.

    

14. 14 You can make toast (see the toast recipe and ask me for it) until it is 80% full. I like to bake it with the lid on.

    

15. 15 Very good! Falling in love with this recipe recently. TM6 has one-shot toast, which is faster (ask me for the first-shot plastic surgery video). I like the second-shot toast, which tastes better

    

16. 16 You can wrap Xiaomei’s red bean paste filling, which weighs about 30 grams. The dough is about 60 grams.

    

17. 17 The meal buns stuffed with red bean paste are delicious.

    

18. 18 In my home oven, 8 pieces should be placed diagonally like this (if divided into 9 pieces, it will be a bit small for making burgers). Place them according to your own oven. After cooling, bag it immediately. If you can't finish it within a day or two, put it in the refrigerator for quick freezing. If you want to eat it the next day, take it out of the freezer the night before and put it in the freezer. Bake it back in the oven for 3 minutes the next day and it will be as soft as ever.