Milk toast(nai xiang tu si )

Milk toast

Introduction:

"It's also a wrong choice to bake a toast at home on the weekend."

Production steps:

Step 1: according to the general bread making process, knead all the ingredients except butter into dough. After kneading to the tendon, add butter and continue kneading until the complete stage (slowly pull the thumb and index finger of both hands in the opposite direction to pull out a very thin membrane) and ferment to twice the size

Step 2: press the fermented dough by hand to exhaust. After exhaust, divide the dough into three equal parts, roll round, cover with plastic film, and ferment for 15 minutes. Take a portion of the dough and roll it into an oval shape

Step 3: roll the dough tightly from top to bottom in the direction of 90 degrees, then roll the dough evenly from the middle to both ends, roll the long strip, and roll the thin bottom edge at the same time, roll it tightly from top to bottom. (I put some raisins when I roll)

Step 4: roll out the rolled dough and put it into the toast box. Separate each one slightly in the middle

Step 5: cover with plastic film, put it in a warm and humid place for final fermentation, ferment until 8 minutes full, and brush with egg liquid.

Step 6: put into the preheated oven, 160 degrees, up and down the fire, the lower layer, about 35 minutes.

Materials required:

High gluten flour: 270g

Fine granulated sugar: 40g

Whole egg liquid: 20g

Butter: 25g

Milk powder: 15g

Salt: 2G

Yeast: 4 g

Water: 160g

Note: can be made according to their own taste, bean paste, meat floss, raisin.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai Xiang Tu Si