Pure custard toast
Overview
I made two extra large toasts today. This pure egg toast is crispy on the outside, soft on the inside, and rich in milk flavor. The key is to choose the raw materials yourself, which is nutritious and safe.
Tags
Ingredients
Steps
-
Mix flour, sugar, salt, milk, milk powder and eggs into a dough, knead until the sugar is completely incorporated, add yeast and knead until a rough film forms.
-
Add corn oil in 5 batches (knead the oil with the dough evenly each time before adding additional oil. You need to add a small amount of oil gradually to knead evenly), and knead until it is fully expanded (a thin film appears).
-
Let the dough rise for about 1 hour until doubled in size. Take out the dough and deflate it, divide it into 6 equal portions (to make 2 450g toasts), roll into a ball, cover with plastic wrap and rest for 20 minutes.
-
Take a piece of dough and roll it into an oval shape.
-
Fold in half left and right.
-
Then roll out the dough from top to bottom into a long strip, and then roll it up from top to bottom.
-
Put the shaped dough roll into the toast box for final fermentation until it is 8.5-9 minutes full, and brush the surface with egg wash.
-
Preheat the oven to 140 degrees, set the middle and lower layers, upper and lower heat, and bake for about 35 minutes.
-
After baking, take it out of the mold immediately, buckle the side and let it cool. After cooling, put it in a bag and seal it for storage.
