Earl's milk tea toast(bo jue nai cha tu si )

Earl's milk tea toast

Introduction:

"Recently, the Chinese method has been used in making toast. Without any additives, the prepared bread will be very soft for several days, which is comparable to the soft toast in the bakery. Slicing and hand tearing are delicious. Today's Earl's milk tea toast is very tall and soft. It's a wonderful combination of the fragrance of tea and the mellow of milk. With a cup of hot milk, you can eat it directly by hand without any sauce. Before you know it, a big toast is almost half eaten by me. I can't stop eating it. Next time, I have to bake two at a time, otherwise I have to cook every day Toss the dough to meet the demand. The bread came out of the oven the night before, and the pictures taken the next day showed that the surface of the bread looked like Zou Ba Di, which was the real reflection of the soft inside. The dough made from the following ingredients weighs about 650 grams. I used 470 grams of dough to make a toast in a 450 gram mold, and the rest made three Hydrangea bags. Remember to weigh and divide the dough in the final shaping. Don't put all the dough in the toast mold. "

Production steps:

Materials required:

Jinxianggao powder: 232g

Water: 133 G

Yeast: 6 g

Salt: 3 G

Milk powder: 7g

Sugar: 40g

Eggs: 40g

Concentrated milk tea: 50g

Butter: 35g

matters needing attention:

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Bo Jue Nai Cha Tu Si