Can’t get enough ~ Soft [Fresh Milk Toast]

Overview

The [Fresh Milk Toast] made using the Chinese method is very soft and delicious, and it is also very convenient to make. Those who don’t have time can put the Chinese seeds in the refrigerator the night before, take them out on the second or third day, and then complete the following procedures. The climate is very suitable for making toast. Hurry up and have one. . . This amount of material can make two 450g toast molds

Tags

• baking
• old man
• breakfast
• students
• butter
• egg
• high gluten flour
• milk powder
• whole egg liquid
• yeast
• fine sugar
• milk
• salt
• water

Ingredients

Steps

1. 1 Put the liquid in the medium-sized ingredients into the bread machine bucket and mix it with chopsticks directly, then add the flour and knead it into a dough; leave it at room temperature until it is about 4 times as big (those who don’t have time can put the medium-sized seeds in the refrigerator to ferment the night before and take them out to make the next day)

   

2. 2 Put the ingredients in the main dough into the bread machine bucket first in liquid form and then in powder form. Divide the medium into small pieces and put them in. Knead them into a smooth dough

   

3. 3 Add butter and knead until fully expanded

   

4. 4 Cover with plastic wrap and rest at room temperature for half an hour

   

5. 5 Take out the rested dough and deflate it, divide it into 6 equal portions, roll into balls and rest for 15 minutes

   

6. 6 Roll the rested dough into an oval

   

7. 7 After turning it over, press the bottom edge thinly and roll it from top to bottom into a roll

   

8. 8 All completed, continue to relax for 15 minutes

   

9. 9 Continue to roll the dough once more, place the rolled dough into a toast mold, and place it in a warm and moist place for final fermentation

   

10. 10 Finally ferment until 8 minutes full, brush the surface with egg wash

    

11. 11 Put it into a preheated oven at 180°C, lower the rack, turn the heat up and down, and cook for about 40 minutes. After coloring, cover with tin foil. Remove the side buckle from the mold after coming out of the oven

    

12. 12 Let cool and then seal and store

    

13. 13 Finished product

    

14. 14 Soft internal tissue~~