Milky Honey Toast

Overview

I have been working more diligently on making bread recently, and this time I finally got a large piece of film out of it. I took a photo here as a souvenir, and it finally felt a little better when I kneaded the dough with my hands! But the consequence was that kneading the dough with hands actually caused tenosynovitis! Ohmygod!. It looks like I have to take a break for a while. I can only make cakes and biscuits in the near future.

Tags

• snacks
• home cooking
• breakfast
• students
• butter
• high gluten flour
• honey
• milk powder
• sugar
• yeast
• salt
• water

Ingredients

Steps

1. 1 Put all the ingredients except butter into a basin, knead it into a dough, knead until the gluten expands, add softened butter, and knead until it is completed, and a large film can be pulled out. Cover with plastic wrap and place in a warm place to ferment.

   

2. 2 Take out the fermented dough and divide it into 3 equal portions. Relax for 20 minutes.

   

3. 3 Take a piece of dough and roll it into a long shape.

   

4. 4 Fold both sides to the middle and roll it out again.

   

5. 5 Roll out the bottom edge of the dough thinly and roll it up from top to bottom.

   

6. 6 Place in baking mold and ferment again for 1-2 hours.

   

7. 7 Ferment until 9 minutes full and brush the surface with egg wash.

   

8. 8 Preheat the oven to 170 degrees, second to last layer, and bake for 40-45 minutes.