Milky Toast

Overview

How to cook Milky Toast at home

Knead the dough with oil until it is complete
The kneaded dough is smooth, not sticky, and has a little fluidity and is very soft. Basic fermentation (about 28°) until doubled in size
The finger sticks to the powder and pokes the hole without shrinking or collapsing (about 90 minutes)
Divide into two portions, roll into balls and let rest for 15 minutes (cover with plastic wrap to prevent skin from forming on the surface)
Roll it into a shape of beef tongue, roll it up from top to bottom, and let it rest for 15 minutes
Roll it out again and roll it up again
Put them into both sides of the mold for secondary fermentation (about 36°)
When the mold is 9 minutes full, pay attention to the humidity, brush the surface with egg wash, preheat the oven to 180 degrees, set the middle and lower layers to 165 degrees for 25 minutes, and finally 180 degrees for another 5 minutes