Milk toast

Overview

The first toast I baked, haha, I feel quite a sense of accomplishment!

Prepare materials
Put all the required ingredients except butter into a container and knead into snow flakes and form a ball
Place the dough on the dough mat and start kneading
Don't add flour even when the dough is wet with your hands. After kneading for 10 minutes, the dough can pull out a rough film
Add melted and cooled butter
Keep kneading, but don’t add flour
Knead the dough until a relatively thin film is drawn out (I don’t know how long it took to knead, I didn’t record it)
Knead into a ball, place in a container covered with plastic wrap and ferment in a warm place until doubled in size
The risen dough has fermented well if a small hole is inserted into it and it does not shrink back
Knead the dough until the air is released, divide into 3 parts, and rest for 15 minutes
Roll into ox tongue shape
Roll up from the right hand to the left hand, and roll the other two pieces in sequence
Put it into the toast mold and ferment it for 8 minutes
Brush the fermented dough with a layer of egg wash
Put it into the preheated oven and bake at 170 degrees for 30 minutes on the middle shelf (when the toast is coloring, cover it with tin foil to prevent it from burning). In addition, the time and temperature should be set according to your own oven power
Baked toast
Place on a cooling rack and slice into slices after cooling
Load
Even better when dipped in blueberry sauce!