Soft and creamy toast
Overview
I went to pick up something from a friend's house. Because I was in a hurry, I searched for this one-time fermentation recipe. It's also super soft and silky. When making bread at home, you don’t put any bread improvers or anything like that. If you want it to be soft and stringy, you must knead it until it is in the state of a large film. Such bread will still be soft the next day, no worse than the bread bought outside.
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Ingredients
Steps
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Except butter, put other dough ingredients into the bread machine, press the dough button and knead for 15 minutes to form a smooth dough. Press the stop button, add softened butter, restart the dough program, and knead until complete. (The kneading program of my bread machine is 30 minutes, and the total kneading time is 45 minutes.)
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Knead out a large film (also called glove film).
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Take out the dough, no need to ferment.
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Divide into 6 equal parts.
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Take one portion and roll it into an oval shape.
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Fold it up and down and do it all.
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Then roll it into a long strip with the same width as the mold.
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Roll up.
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It is best to do 2.5 turns, no more than 3 turns. (Many baker experts say this, and I strictly follow the requirements.)
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Put into toast mold.
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Leave in a warm place to ferment. I put it in the oven and put a bowl of boiling water in it to maintain humidity. (My oven does not have a fermentation function.)
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Ferment until 8 minutes full. (I posted for 1.5 hours.)
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Brush with egg wash and sprinkle with slivered almonds.
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Place in the preheated oven and bake at 340 degrees Fahrenheit (170 degrees Celsius) for 35 minutes. After coloring, cover with tin foil to prevent the color from getting too dark.
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Unmold immediately after taking out the oven and let cool.
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The color is quite beautiful.
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As soon as it cooled down, my daughter couldn't wait to eat it. It was very soft and silky.
