Old noodles milk toast
Overview
I haven’t made toast for a long time, so I’ll take advantage of the weekend break to start making it! (The recipe is for one piece of toast, so I doubled it and made two. The old dough starter is made one day in advance and can be refrigerated when done)
Tags
Ingredients
Steps
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Knead all the ingredients except butter into a slightly smooth dough, add butter and continue kneading until complete.
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Ferment at room temperature until doubled in size.
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Let the dough rise 2-2.5 times in size. Dip your finger in flour and poke a hole in the center of the dough. If the hole does not shrink or shrinks very slowly, and the dough does not collapse, it means the basic fermentation is complete.
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After the basic fermentation is completed, take out the dough and deflate it, divide it into three equal parts, roll it into balls, cover it with plastic wrap, and let it rest for 15 minutes.
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Flatten the dough with your hands, roll it into a long strip, and fold it in three.
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If there are any big bubbles, pop them away!
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Place in an airtight box and continue to rest for 15 minutes.
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Roll the dough into a long strip with the seam facing down, turn it over, and roll out the lower end slightly thinner.
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Roll the dough up naturally, about 2.5 turns.
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Send to eight points full.
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Brush the surface with egg wash and place on the bottom shelf of the oven. Select the independent mode for upper and lower heat, set the upper heat to 140, and the lower heat to 185, and bake for 35 to 40 minutes.
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I baked it for 45 minutes, but it was a bit overcooked, so I will reduce the time next time.
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There’s breakfast! 😄
