Condensed milk toast
Overview
The texture of the bread is relatively soft, and I personally feel it is very suitable for eating with hands. After drying, you can put it in a plastic bag and store it at room temperature for about two days.
Tags
Ingredients
Steps
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Reserve raw materials.
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Medium seed: 180g high-gluten flour, 108g water, 3g yeast, pour into bread.
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Knead into a uniform dough.
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Let rise in a warm place until about 4 times in size.
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Pour the ingredients of the main dough: (76g flour, 20g sugar, 3g salt, 51g condensed milk, 25g eggs) together with the risen Chinese seeds.
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Knead until the gluten is expanded and the surface is smooth, add softened butter.
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Knead until completely, place in a warm place, cover with plastic wrap and rest for half an hour.
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Take out the rested dough and deflate it, divide it into 3 equal portions, roll into balls and let rest for 15 minutes.
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Roll the rested dough into a long tongue shape, then roll it up and put it into the toast box at equal distances.
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Place in a warm and humid place for final fermentation until the mold is full.
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Brush the surface evenly with egg wash.
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Preheat the oven to 180°C, lower the rack, and heat up and down for about 35 minutes. Unmold immediately after taking it out of the oven and let it cool on a baking sheet.
