Milk toast(nai xiang tu si )

Milk toast

Introduction:

"[Ruxiang Tusi] the original prescription of your predecessors. My toast is 300g, all ingredients have been converted

Production steps:

Step 1: 1. Prepare all materials.

Step 2: 2. All ingredients except butter are kneaded into a ball.

Step 3: 3. Knead to the tendon stage, as shown in the figure below, has been together, but the texture is still very rough, a little stretch will break so.

Step 4: 4. You can add butter at this time.

Step 5: 5. Then knead it. At the beginning, when you add butter, it will be very sticky and smooth again.

Step 6: 6. Then knead, knead, or knead! Knead to the dough state, as shown in the figure below: it can be very thin and not easy to break, even if it is broken, the hole is as smooth as the following. That is, the complete stage of kneading dough.

Step 7: 7. By this time, the dough is kneaded. Put it in the container, cover it with plastic film and let it ferment naturally to 2 ~ 2.5 times the original size.

Step 8: 8. After fermentation, help fat dough exhaust, then evenly divide into 3 small groups, and wake up again for 15 minutes.

Step 9: 9. Wake up and finish. Take a small dough and make it into a rectangle. The width is as wide as your toast mold.

Step 10: 10. Roll up tightly. As shown in the figure below. Roll it tight, or there will be a big hole in the middle of the toast

Step 11: 11. Do all three well, close down and put in the toast box.

Step 12: 12. At this time, the dough will be fermented for the last time. In the environment of 38 ℃ and 85% humidity.

(small method: put a plate of boiling water in the oven or microwave oven at the same time, because the oven and microwave oven are both sealed to a certain extent, the steam of boiling water is sent out into the oven / microwave oven, which can create the appropriate temperature and humidity.
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Step 13: 13. Ferment until the dough takes 90% of your toast

Step 14: 14. On the oven, middle 165 degrees, about 35 minutes.

After baking, take out the toast while it is hot and put it on the cooling rack. When the temperature is about the same as the palm temperature, put it into the fresh-keeping bag and seal it. Slice it the next day.

Step 15: 15. Slice, bag and finish!

Materials required:

High gluten flour: 180g

Egg: 13g

Butter: 16g

8g: milk powder

Water: moderate

Fine granulated sugar: 26G

Salt: 0.3 spoon

Quick dry yeast: 1 teaspoon

Note: 1. About the environment of 38 ℃ and 85% humidity: small method: put a plate of boiling water in the oven or microwave oven at the same time, because the oven and microwave oven have a certain sealing, the steam of boiling water is sent out to the oven / microwave oven, which can create a suitable temperature and humidity. 2. After baking, take out the toast while it is hot and put it on the cooling rack. When the temperature is about the same as the palm temperature, put it into the fresh-keeping bag and seal it. Slice it the next day. 3. The dough of toast should be kneaded completely. It's hard to knead noodles by hand.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Nai Xiang Tu Si