Milk toast(nai xiang tu si )

Milk toast

Introduction:

Production steps:

Step 1: knead the dough to the complete stage

Step 2: the kneaded dough is smooth, non stick, and a little bit of fluidity, very soft. Basic fermentation (about 28 degrees) to twice the size

Step 3: finger sticking powder pokes holes, does not retract, does not collapse (about 90 minutes)

Step 4: divide two pieces and let stand for 15 minutes (cover with plastic film to prevent skin formation)

Step 5: roll it into a tongue shape, roll it up from top to bottom, and let it stand for 15 minutes

Step 6: roll it out again and roll it up again

Step 7: put it into both sides of the mold and conduct secondary fermentation (about 36 degrees)

Step 8: until the mold is 9 minutes full, pay attention to the humidity, brush the egg liquid on the surface, preheat the oven 180 degrees, middle and lower layers 165 degrees for 25 minutes, and finally 180 degrees for another 5 minutes

Materials required:

High flour: 250g

Water: 120g

Milk powder: 20g

Egg: 48g

Sugar: 45g

Salt: 3G

Butter: 25g

Yeast: 3G

Note: adjust the oven according to your own situation

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai Xiang Tu Si