Milk toast
Overview
How to cook Milk toast at home
Tags
Ingredients
Steps
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Mix high-gluten flour and low-gluten flour evenly, pour in milk powder
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Pour all remaining ingredients except butter into a large plate, separate salt and yeast
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Mix well with a silicone spatula
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Transfer to the silicone pad and start to use manual control, just like rubbing clothes, rub it out, take it back, rub it again, and take it back again. Use your wrist strength
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It took about ten minutes for the thick film to come out
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Wrap in softened butter and continue kneading. This process will be very slippery due to the addition of oil. It doesn't matter. It will get better after kneading for a few minutes and the dough will become extremely soft.
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Keep kneading until a thin film appears. It is not easy to break when you poke it with fingers without pointed nails. This is the fully expanded stage. I kneaded it for about 30 minutes
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Knead into a ball and place in a clean container, cover with a damp cloth that does not drip, and ferment in a warm place until doubled in size
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Once fermented, it will not bounce back easily when you poke it with your finger
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Divide into three parts, roll into balls, and rest for 10-15 minutes
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Use a rolling pin to roll it into a ox tongue shape
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Roll up
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Change the direction and roll it out again
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Roll up and roll out gently
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Roll everything out, put it in a toast box, cover it with a damp cloth, and let it ferment in a warm place until the toast box is eighty-nine percent full
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Preheat the oven to 180 degrees, and the middle and lower racks can be baked in 43 minutes
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Finished product
