Xiangnong milk toast(xiang nong niu nai tu si )

Xiangnong milk toast

Introduction:

"I bought a San Neng toast mold, modified it slightly according to Jun Zhi's prescription, and made a milk flavored toast. It tasted good and the texture was good. It was a relatively successful attempt. This kind of toast is full of fragrance and not very sweet. It is suitable for breakfast. But the second fermentation time is very long. Maybe it's because of the cold weather. At this time, I found that the oven with low-temperature fermentation function is easy to use. "

Production steps:

Step 1: pour all the ingredients except butter into the toaster, select the dough and start stirring.

Step 2: after half an hour, add the softened butter, select the dough again, and continue to stir. (those who don't have a toaster can knead the dough by themselves, but with a little effort, the effect is the same.)

Step 3: after half an hour, take out the dough and knead it by hand on the chopping board. No matter by rubbing, kneading, throwing and other ways, it can promote gluten production as soon as possible.

Step 4: knead the dough to the stage of complete expansion, pull out the transparent film, and it is not easy to prick with fingers, and it will be a round hole after breaking.

Step 5: put the dough into a large bowl, heat it with water and ferment it in a warm place for 1-2 hours.

Step 6: ferment until the dough is 2-2.5 times the original size. Stick your fingers in the flour and the dough will not retract immediately.

Step 7: after exhausting, divide the dough into 3 parts evenly, knead round, cover with plastic film, and let it stand for 15 minutes.

Step 8: flatten a portion of dough, roll it up and down from the middle, the width is the same as the width of the toast box, and then roll it up and down.

Step 9: roll up three portions of dough and put them into the toast box with proper space in the middle.

Step 10: after adding preservative film to the toast box, put it into the oven, put two small bowls of hot water at the bottom, keep a certain temperature and humidity for secondary fermentation. (it took me 4-5 hours to ferment. During this time, I changed the hot water several times to speed up the fermentation.) I fermented until the toast box was 8 minutes full

Step 11: cover the toast box, put it in the oven, middle layer, 180 degrees, 35 minutes.

Step 12: demould the toast while it's hot, air it on the grill until it's almost the same temperature as the palm of your hand, and put it in the fresh-keeping bag.

Step 13: slice the toast until the next day. It's easier to cut and not easy to chop.

Materials required:

GAOJIN powder: 250g

Fresh milk: 120g

30g: butter

Egg: 30g

Milk powder: 15g

High sugar tolerant yeast: 1 1 / 2 teaspoon

Sugar: 45g

Salt: 1 teaspoon

Note: in Jun Zhi's recipe, the oven is 165 degrees. I started to choose 165 degrees. I found that the color is very light and it is not ripe. Later, I used 180 degrees to extend the baking time. The color is still a little light. I still need to raise the temperature next time.

Production difficulty: ordinary

Process: Baking

Production time: one day

Taste: sweet

Chinese PinYin : Xiang Nong Niu Nai Tu Si