Condensed milk toast (one-time fermentation method)
Overview
For office workers, it’s as easy as possible. I made this bread right after I got home from get off work. Because of the direct fermentation method, a lot of time can be saved. Of course, if you are a friend who demands perfection, you should still follow the method of making bread once and twice. This bread has a strong milky flavor because of the addition of condensed milk. This time, I used the Xuechu Black King Kong Toast Box, which colored quickly.
Tags
Ingredients
Steps
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Pour all the ingredients except butter and yeast into the bread barrel first, then the flour.
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Start the kneading program of the bread machine for 20 minutes. When finished, take the dough out and place it in the refrigerator to rest for at least 30 minutes. (If you use a chef's machine to knead the dough, you can omit this step, so as to better form the film). At this time, the dough can pull out a thick film.
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After adding the softened butter, continue the kneading process for another 20 minutes. Add yeast for the remaining 10 minutes until the end of the kneading.
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Check the condition of the dough. If you can pull out a relatively thin film and the hole is smooth after pulling, it is in good condition.
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Next, shape it directly. No need to raise it. Take out the dough and divide it into 3 parts evenly. Knead it into a round shape and let it rest for 15-20 minutes
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Roll it out for the first time and turn it into beef tongue. Roll up from top to bottom.
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After rolling, continue to relax for about 15 minutes. After it is relaxed, continue to roll it out
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Put into toast mold
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Put it in the oven and use the fermentation function of the oven to ferment. Place a basin of hot water at the bottom of the oven.
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Ferment until 9 minutes full and cover.
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Preheat the oven to 190 degrees, put the dough in, then lower the temperature to 150 degrees, and bake for 40 minutes.
