Milky Toast
Overview
Toast---a good choice for breakfast, paired with jam or fried eggs, bacon, milk, fruit, etc., it is convenient, fast and nutritious.
Tags
Ingredients
Steps
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Place all ingredients except butter in a large bowl.
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Stir evenly until there is no dry powder, put it into the bread bucket and start the dough mixing process for 20 minutes.
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Twenty minutes later, the process ends and the dough is smooth and malleable. Add the softened butter and start the dough kneading process again for 20 minutes.
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At the end of the dough mixing process, when the dough is fully expanded, the glove film can be pulled out. Start the bread machine fermentation program.
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At the end of fermentation, the dough will have doubled in size.
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Take out the dough and knead the dough until it is completely deflated. Divide into three equal parts, roll into balls and let rest for 15 minutes.
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Take a piece of dough and roll it into a round cake shape.
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Fold the upper and lower thirds in half towards the middle.
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Make three pieces of dough one after another. Let the dough rest for about ten minutes.
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Turn the dough around, roll it out into a long tongue shape, and flatten the bottom edge. The width is slightly narrower than the width of a toast box.
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Roll up from top to bottom and roll tightly to form a cylindrical dough roll. Tighten the bottom edge.
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Make three dough rolls in sequence and place them side by side in the toast box for secondary fermentation.
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Ferment for the second time until the toast box is nine-tenths full, and brush the surface with egg wash. Preheat the oven to 190 degrees, place it in the middle and lower racks of the oven, and bake for about 35 minutes. After about 15 minutes, cover the toast with tin foil to avoid over-coloring.
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Take out the baked toast immediately, cool to hand temperature, and store in a sealed container.
