Milk flavored toast(nai xiang tu si )

Milk flavored toast

Introduction:

Production steps:

Step 1: knead all the ingredients and noodles except butter, add butter and continue kneading until the film comes out.

Step 2: knead until it doesn't touch hands, put it into the container and cover it for fermentation. When the dough is twice as large, take it out, divide it into six portions, 150g each, and put it into 450g toast box for secondary fermentation.

Step 3: send it to the same height as the mold, then put it into the oven for 210 degrees, 40 minutes!

Materials required:

High flour: 350g

Milk: 150g

Yeast: 15g

Milk powder: 30g

Frozen liquid seed dough: 250g

Butter: 40g

Sugar: 90g

Salt: 6 g

Note: forget to take the process map, can only use the finished product map instead of 1, this amount is the amount of two 450g toast mold, if not so much, half is the amount of a box. 2. This time, I knead too much dough, so I made the bun in the last picture, wrapped with strawberry jam, baked at 180 degrees for 15 minutes, the same dough recipe. 3. Cold storage liquid seed dough is to mix flour and water 1:1 one day in advance, put 1 ~ 2G yeast, and put it in the refrigerator for one day after one hour at room temperature.

Production difficulty: unknown

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Nai Xiang Tu Si