Milky Toast
Overview
Pure milky flavor, very tasteful. I like to tear it apart one by one with my hands and eat two peaks without thinking. I once asked a friend who doesn't like bread and doesn't want to cook to try this toast. From then on, she fell in love with baking out of control, and she only makes this milky toast every now and then...
Tags
Ingredients
Steps
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Pour the dough ingredients into a bowl and mix together, knead into a dough, cover with plastic wrap and refrigerate overnight but not more than 72 hours;
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Take out the fermented seed dough and peel it off. There will be an obvious honeycomb shape and a slightly sour taste;
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Tear the dough into small pieces and mix it with other main dough ingredients except butter;
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Knead the dough until smooth and then add butter;
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Knead the dough until it is fully expanded;
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Cover with plastic wrap and ferment until doubled in size;
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After the fermentation is completed, take out the dough, divide it into three equal parts, and round each one (I made two portions together here);
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Take a small piece of dough and press it in the middle with a rolling pin, roll it out from the middle, then press the rolling pin down from the middle and roll it out into a long tongue shape. This long tongue shape does not need to be rolled too long;
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After turning over, fold one-third of both sides in half, complete three in sequence, cover with plastic wrap and let rest for ten minutes;
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After the relaxation is completed, roll it into a long tongue shape again, this time longer;
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Roll it into a tube shape with 2.5 to 3 turns, and complete three in sequence;
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Put it into the toast mold, I made two at a time!
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Ferment until the mold is eighty percent full;
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Place in the middle rack of a preheated 175-degree oven and bake for less than 45 degrees with upper and lower heat;
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Finished product pictures
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Finished product pictures
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Tear them apart one by one and eat them!
