[milk flavored toast](nai xiang tu si )

[milk flavored toast]

Introduction:

Production steps:

Step 1: pour all the ingredients except butter into a large bowl, add softened butter when kneading to the expansion stage, and continue kneading to the complete stage (the dough can be pulled out of the film by hand)

Step 2: put it into the pot and cover it with plastic film for the first fermentation (it can be stored in the refrigerator for more than 17 hours)

Step 3: ferment to 2-2.5 times

Step 4: take out the dough and exhaust

Step 5: divide the dough into three equal parts, knead round and wake up for 15-20 minutes

Step 6: take the dough and roll it into a long oval shape with a rolling pin

Step 7: turn over the dough and roll it up. Pay attention to roll it tightly and put it into the toast mold

Step 8: put the toast mold into the oven, put a baking tray under the mold, add warm water, adjust to the fermentation function for about 50-1 hours, and send it to 9 minutes full

Step 9: close the mold cover

Step 10: put it in the middle and lower layer of the preheated oven, heat up and down 150 ℃ for about 30 minutes, demould it while it's hot, put it in the fresh-keeping bag when the palm temperature is almost the same, and then slice it when eating.

Materials required:

High gluten flour: 270g

Fine granulated sugar: 40g

Egg: 45g

Butter: 25g

Yeast: 4 g

Milk: 120g

Salt: 1 / 2 teaspoon

Milk powder: 12g

Note: A: the use of low-temperature long-term fermentation in the refrigerator, the use of toast tissue is more delicate and soft. B: the original formula is 145g water, 20g eggs, I changed to 45g eggs, water into 120g milk, more sweet. C: Toast after baking is soft, wait for the cold but then slice, remember not to put in the refrigerator refrigeration, will make the bread hard

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai Xiang Tu Si