Fresh milk white toast(xian niu nai bai tu si mian bao )

Fresh milk white toast

Introduction:

"Today, I'd like to introduce a best breakfast staple, fresh milk white toast. The flour here is rich in milk, eggs, sugar, salt and a little fat. Its caloric nutrition is higher than or better than fried dough sticks, steamed bread, steamed buns and rolls. You can reasonably match some fruits, vegetables, milk, meat and eggs, juice and other food, and ensure that you will be energetic and energetic to complete your work and study in the morning! "

Production steps:

Step 1: all ingredients.

Step 2: mix all the ingredients except butter.

Step 3: stir.

Step 4: knead the dough until it is smooth and strong. Cut up the butter and mix it into the dough. Knead it evenly until the oil is blended. Then continue kneading the dough until it is smooth, sticky and full of muscle strength. If it is very flexible, you can pull out the fascia with your hands.

Step 5: knead and roll the dough into dough, and put the dough into the basin.

Step 6: cover with plastic film.

Step 7: put the basin in a warm place, the temperature should be 30-38 ℃, and the humidity should be 75-80%.

Step 8: start basic fermentation (it's best to ferment in steamer in winter).

Step 9: take out the fermented dough.

Step 10: press exhaust.

Step 11: take it easy, then divide it into four parts.

Step 12: roll each piece of dough with a rolling pin.

Step 13:

Step 14: as the production is big toast, the mold used is 750 grams of large model mold with pull-out cover, so the rolls should be arranged in 4 groups in the mold.

Step 15: arrange the rolls and cover the mold cover for secondary fermentation.

Step 16: ferment the rolls until about seven minutes full in the mold and bake them.

Step 17: preheat the oven at 165 ℃ for 10 minutes, put the mold into the middle and lower layer of the oven and start baking. The baking time is about 35-40 minutes.

Step 18: take the toasted toast out of the oven, cool it naturally with a hot inverted mold, and then slice it to eat.

Materials required:

High gluten flour: 400g

Eggs: 50g each

Fresh milk: 80ml

Dry yeast: 5g

Butter: 25g

Soup: 50g

Water: 120ml

Fine granulated sugar: 30g

Salt: 5g

Note: 1, this bread is a large amount of toast bread in home production, the oven should use 34-35 l volume, mold is 750 g capacity, so if the oven is small, you can choose the mold below 500. 2. If you want to bake the cut square toast, you should raise your hair to 90% full, cover it with the back cover, and other shapes should be 70% full.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Xian Niu Nai Bai Tu Si Mian Bao