First try of milk toast!(niu nai tu si zhi di yi ci chang shi )

First try of milk toast!

Introduction:

"It's the last day of Qingming holiday. I had a big sleep in the morning. I was going to go shopping with my mother in the afternoon, but suddenly it rained heavily. All my plans had to be shelved. Just as I got the toast model online, I immediately came back to the spirit, O (∩)_ ∩) hahaha ~ I'll have a look at how others make it. I'll start to make it myself. This time, like the bread I made last time, I don't know why it's dry on the surface. I brush the butter, especially dry, and it's not bright. Moreover, the finished product has been fermented to the end. I think it's not enough and the taste is too tight. Please teach me quickly! "

Production steps:

Step 1: prepare raw materials, high flour, eggs, salt, sugar, milk, butter and yeast.

Step 2: heat the milk, melt the sugar, salt and yeast, and let stand for 5 minutes.

Step 3: break up the eggs and add them to the milk.

Step 4: milk into flour, knead into dough, add butter knead.

Step 5: knead it into a smooth and unbroken dough.

Step 6: ferment the dough to twice the size, and press it without shrinking or sinking.

Step 7: after the dough is fermented, take out the exhaust gas and knead in three parts.

Step 8: fold the dough up and down and ferment for 15 minutes.

Step 9: roll it long again, roll it up, and put it into the mold with the necking down.

Step 10: put it in a warm place, ferment it for the last time, and brush the surface with butter.

Step 11: baked, really dry.

Step 12: the interior is tight.

Step 13: why?

Materials required:

High powder: appropriate amount

Egg: right amount

Butter: moderate

Salt: right amount

Sugar: right amount

Milk: moderate

Yeast: right amount

Note: master quickly taught me why I made bread and toast dry, I put a lot of butter ah. The surface is dry even if it is coated with butter. At the end of fermentation, the dough is not long. Why is it baked as if it is not well fermented. Thank you!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Niu Nai Tu Si Zhi Di Yi Ci Chang Shi