Versatile soft condensed milk medium toast (still tastes good after five days)

Overview

The most versatile thing in the bread world is toast. Sweet and salty depends entirely on your choice of filling flavor. Today's toast has a delicate texture and soft texture on the inside. Because it is grown using a medium-growing method, it still tastes good even after being stored for four or five days. The addition of condensed milk gives the whole toast a rich milky flavor. The first time I tasted this kind of toast was in Sister Ziyi's comprehensive bread course. The moment I took the bite, my whole heart melted. Only those who are into baking can experience the feeling of searching for someone in the crowd for thousands of times, and suddenly looking back, that person is at the light fence. (The following recipe comes from Teacher Love and Freedom, I have slightly modified it)

Tags

• baking
• breakfast
• afternoon tea
• butter
• condensed milk
• egg
• high gluten flour
• yeast
• fine sugar
• milk
• salt

Ingredients

Steps

1. 1 Put the yeast in the medium-sized ingredients into the prepared milk, use your hands or a spatula to help the yeast fully dissolve, add high-gluten flour, and mix into a medium-sized dough without dry powder. Cover with plastic wrap and leave it to ferment in a warm place for about half an hour before sending it to the refrigerator.

   

2. 2 The medium-sized dough is fermented until it becomes honeycomb-shaped and then taken out.

   

3. 3 Mix the fermented medium seed ingredients with all the ingredients in the main dough except butter, and knead until expanded.

   

4. 4 Add butter and knead until complete.

   

5. 5 Let the dough rest for fifteen to twenty minutes.

   

6. 6 Deflate the rested dough, divide into three equal parts, knead into balls and rest for fifteen minutes.

   

7. 7 Roll the relaxed dough into an oval shape, turn it over and roll it inward from top to bottom.

   

8. 8 Roll the other two pieces of dough in turn.

   

9. 9 Roll out the dough from step 8, roll it from top to bottom again and place it into a toast box with the seam facing down.

   

10. 10 Ferment for the second time in a warm place (for humidity and temperature, refer to the second rise of normal bread) until the mold is eighty-full, and brush the surface with egg wash.

    

11. 11 Bake the lower layer at 180 degrees for 35 minutes. During the baking process, if the skin has colored, please cover it with tin foil to avoid excessive coloring. Immediately after taking out of the oven, remove from the mold, let cool, slice into slices and store in a plastic bag. .