Milk flavored toast(nai xiang tu si )

Milk flavored toast

Introduction:

Production steps:

Step 1: soften the butter at room temperature and weigh all the materials.

Step 2: all the ingredients except butter are poured into the toaster in the order of liquid first and then solid, and finally yeast is put in to start the dough making process.

Step 3: after stirring for more than 10 minutes, put the butter in when you hear the drop tone. This is what happens after the dough making process is completed.

Step 4: pour the dough out of the toaster, put it on the oiled panel (anti stick), and divide it into three parts.

Step 5: wake up at room temperature for 15 minutes.

Step 6: 15 minutes later.

Step 7: take a wake-up dough and roll long strips with a rolling pin. The width is the same as the width of the toast mold. Roll up the rolled dough from top to bottom and put it in the bottom of the toast box with the mouth closed down.

Step 8: put the toast box into the lower layer of the oven, put a small bowl next to it, fill it with boiling water, put the oven in the fermenter, and ferment for 40 minutes.

Step 9: it's like this after fermentation.

Step 10: preheat the oven in advance, bake at 165 ℃ for 35 minutes.

Materials required:

High gluten flour: 270g

Fine granulated sugar: 40g

Egg: 1

Salt: 1 / 2 teaspoon

Butter: 25g

Quick dry yeast: 1 1 / 2 teaspoon

Milk powder: 12g

Water: 145g

Precautions: 1. It's better to buy an oven with fermentation function, which will be more convenient to complete baking. 2. Take advantage of the heat to demould, put the toast on the cooling rack, cool it to the same temperature as the palm, put it into the fresh-keeping bag to seal, and slice it the next day.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Nai Xiang Tu Si