Breakfast bread "milk white toast"(zao can mian bao nai xiang bai tu si )

Breakfast bread "milk white toast"

Introduction:

Today, we make a "milk white toast" breakfast bread, which only uses a small amount of butter and belongs to low oil toast. Milk powder, eggs and maltose are added to the ingredients, which are nutritious raw materials without any food additives, improvers, softeners, etc., so they are called "milk flavored white toast"

Production steps:

Step 1: main raw materials: high gluten flour, eggs, < br > butter, yeast, salt, granulated sugar and maltose.

Step 2: put all the flour ingredients into the flour and mix well. Add the eggs and maltose and mix well.

Step 3: synthesize the dough with clean water, put the dough on the chopping board and knead it evenly, then knead the dough repeatedly until it is strong and press it flat.

Step 4: chop the butter and put it on it. Fold and knead it repeatedly to make the flour and oil fully integrate. This is the post oil method.

Step 5: after the oil and flour are fully blended, continue to knead the dough until it is fine. When the dough is completely kneaded, it can easily pull out the gluten, and then put the dough again into the steel basin for basic fermentation.

Step 6: cover the steel basin with plastic film, ferment at 28 ℃ for 2 hours, the dough expands to twice the size, take it out, put it on the chopping board and press flat to empty the internal gas.

Step 7: then roll and divide the dough into five small pieces evenly, round the dough and relax for 30 minutes;

Step 8: flatten the dough, roll the dough with a rolling pin, and then roll it into a roll.

Step 9: arrange neatly in the mould and put it into the oven preheated at 35 ℃ for final fermentation.

Step 10: when the blank ferments in the mold and expands to 90%, cover the mold.

Step 11: put the mold into the middle and lower rack in the oven, bake it at 190 ℃ for 45 minutes.

Step 12: pour the bread while it's hot.

Step 13: put it on the shelf to cool, then slice it with a bread knife.

Materials required:

High gluten flour: 500g

Milk powder: 25g

Eggs: 50g each

Butter: 20g

Dry yeast: 5g

Water: 300ml

Maltose: 8 g

Salt: 3 G

Sugar: 15g

Note: this bread features golden color, milk flavor, delicate and soft, very delicious. Warm tips: 1. In the basic fermentation, the temperature should not be too high, and the time should be controlled at about two hours, which can make the yeast grow slowly and taste more delicious. 2. The best way to knead the dough is to knead the dough to full strength, which is called the complete stage. The baked bread will feel silky and soft after breaking. 3. The temperature control during baking depends on the actual situation of various brands of ovens. Generally, the larger the oven is, the higher the temperature can be. If the small oven is too close to the heater, the temperature should be reduced properly. Otherwise, the phenomenon of scorching outside and not ripe inside will appear. I use 34L oven, and the temperature is just set at 190 ℃. This temperature is for your reference. This kind of breakfast "milk flavored white toast" is ready for friends as a reference!

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Zao Can Mian Bao Nai Xiang Bai Tu Si