270 grams of high gluten flour
Milk138g
32 grams of whole egg liquid
40 grams of sugar
3 grams of dry yeast (4 grams in winter)
27 grams of butter
2 grams of salt
How to make milk toast?
Mix all materials except butter and salt;
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Knead into a smooth dough;
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Add softened butter and salt and knead;
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Knead into a thin glove film;
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Finishing into dough, covering with plastic wrap, and preparing for fermentation;
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Put it in an oven at 35℃ for a circle (1 hour), and add a basin of water to ensure the humidity;
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Ferment to twice the size, and take out;
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Exhaust, knead into three equal ellipses, cover with plastic wrap and relax for 15 minutes;
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"grow into strips;
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Roll up from top to bottom and arrange shapes;
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Cover with plastic wrap and relax again 15 minutes;
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Roll another strip, it can be rolled longer and the toast will be thinner;
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Roll tightly;
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Put into a toast mold, cover with plastic wrap and ferment (1 hour);
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Spread until seven minutes full, then cover and ferment 15 minutes (the bread is angular).
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Put it in the oven, bake for 25 minutes with big fire 150 and big fire 160;
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When the butyl ~ is out of the furnace, demould it immediately and put it on the air-cooled frame for measurement.
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Finished product drawing
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interior tissue
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interior tissue
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skill
The toast is cooled and bagged for storage.