Chinese Condensed Milk Toast

Overview

Recently, I have determined to make toast. I want to make good toast that tastes better than the outside, has a texture that is almost as delicate as the outside, has moderate hardness and moderate sweetness. In fact, there are several main reasons that contributed to my obsession with lychees: first, bread is a major focus in baking, and toast has the most stringent requirements for dough; also, the taste of toast will not be taken away by other ingredients, so any slight mistakes can be discovered immediately; the key is, I can never get tired of eating toast with any combination, and I don’t worry about making a lot and then worrying about consumption... So, my journey to toast officially began~ This toast was kept for three days before I wrote this article. It tastes slightly sweet. After all, it is a very sweet thing. The recipe is from Sister Ziyi. Some children reported that the dough will be very sticky, but - it is not a problem. The bread machine kneaded the dough for 25 minutes and then smashed it 400 times. It was not sticky at all and easy to operate. The texture was very gluten-like and chewy, and it was very soft at the same time. It did not become hard even after being sealed in a bag for three days. So——highly recommended~~~

Tags

• baking
• children
• old man
• bread
• afternoon tea
• toast
• butter
• clear water
• condensed milk
• egg
• high gluten flour
• sugar
• yeast
• salt

Ingredients

Steps

1. 1 For medium-sized dough, add 180g of high-gluten flour, 108g of water and 3g of yeast. Set aside to ferment completely until it is more than 4 times the size

   

2. 2 Empty the bread barrel and add 50g condensed milk

   

3. 3 Add 25g eggs and then 5g water

   

4. 4 Then tear the medium seeds into small pieces and put them on top

   

5. 5 Add 70g high-gluten flour on top

   

6. 6 Then set the kneading program for 25 minutes (I didn’t finish it and stopped halfway)

   

7. 7 Then add softened butter and continue kneading

   

8. 8 I started another dough kneading program. I didn’t know how long it would take, so I selected 20 minutes, but I stopped after about ten minutes

   

9. 9 Then find a time when it’s not the dead of night and throw the dough, bang bang bang, bang bang bang until it’s in perfect condition

   

10. 10 Knead into a ball and set aside to ferment

    

11. 11 Divide into three equal parts and roll them out first

    

12. 12 After rolling it up and relaxing it for a while, continue to roll it out

    

13. 13 Roll it up, I heard it’s best to roll it up in 2.5 to 3 layers

    

14. 14 After the three are done, put them into the 450g toast box

    

15. 15 Set aside to ferment until about 70% full

    

16. 16 Then put it in the preheated oven at 175 degrees for 35 minutes. If the surface is too heavily colored, remember to cover it with tin foil