[Tomato Recipe] Milk Toast - Detailed explanation of the basic making of toast

Overview

Toast is the most popular bread among baking enthusiasts, and it is also the most commonly eaten bread. There are many types of toast, and countless types of toast can be made according to different recipes. The popular Chinese Hokkaido toast, whole wheat toast for healthy weight loss, mixed fruit toast with added ingredients, etc. It can be torn and eaten or sliced as an ingredient in sandwiches. Today Tomato will give you a versatile toast - milk toast. It's great whether eaten as it is, or sliced and used as a sandwich ingredient. Toast seems simple, but it is not easy to make it well. It requires certain requirements for shaping and fermentation. Now let’s take a look at Mr. Tomato’s explanation of toast making techniques.

Tags

• baking
• bread
• butter
• high gluten flour
• milk powder
• yeast
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Post-oiling method, knead the dough by hand or using a bread machine to the fully expanded stage, then roll it into a round shape and then ferment for the first time (reference recipe: hand kneading)

   

2. 2 The room temperature is about 28 degrees. After fermentation until doubled in size, press and release air

   

3. 3 Divide into three equal parts, roll into balls, and rest for 20 minutes

   

4. 4 Divide into three equal parts, roll into balls, and rest for 20 minutes

   

5. 5 Knead the dough with your left hand and use the scraper with your right hand (because you have to hold the camera with one hand, so everything is held with your left hand)

   

6. 6 After turning it over, fold the top third inward

   

7. 7 The lower third is also folded inward, like folding a quilt

   

8. 8 Place vertically

   

9. 9 Use a rolling pin to roll it out and remove the air. Pay attention to rubbing the bottom (the purpose is to roll it up and bond it)

   

10. 10 Roll up, making sure the bottom is pinched tightly

    

11. 11 Put in toast box

    

12. 12 The two ends of the dough should be next to the two ends of the toast box

    

13. 13 In a warm and humid place (you can place a bowl of hot water in a closed space such as a microwave or oven to create humidity. The most suitable and accurate stability is around 38 degrees. The temperature must not be too high. If the oven has a fermentation function, you can turn on the fermentation function and add a bowl of hot water to ensure the humidity) until the mold is 8-9 minutes full. The time varies depending on the temperature and the amount of yeast in the formula. Generally, the second proofing of toast takes 60-100 minutes. (If there is less yeast and a lower temperature, it will take longer, and it will be 8-9 minutes.) Close the lid of the toast box. (If you don’t like the boxy shape, you can leave the lid off)

    

14. 14 Bake at 180 degrees for 35-40 minutes, pour out and let cool on the grill (the golden corrugated toast mold will color slowly, so it will take longer to bake than other molds)

    

15. 15 You can slice it and eat it if you like

    

16. 16 Note that after cooling, store it in a sealed bag at room temperature. It is recommended to eat it within two days (do not store it in the refrigerator)