Chinese Condensed Milk Toast

Overview

This is a Chinese recipe that I like very much. I have used it to make bread more than once. Sometimes it is toast, and sometimes it is used to make ordinary buns. In short, I like this recipe very much. The bread machine can only make enough dough for one piece of toast. This time I got the ukoeo801 chef machine and I kneaded twice the amount of dough immediately. It was really awesome. The dough came out more than 10 minutes after putting in the butter. The texture of the baked toast was very good and the texture was very good. This shows that if you want the toast to be well-organized, the dough must be kneaded in place!

Tags

• baking
• bread flour
• butter
• condensed milk
• egg
• white sugar
• yeast
• salt
• water

Ingredients

Steps

1. 1 Get the ingredients ready.

   

2. 2 First make the medium seed, put water, bread flour and yeast into the mixing tank of ukoeo801 chef machine in sequence.

   

3. 3 Install the mixing tank in place, turn on the second gear to knead the medium seeds into a ball. Do not turn on the high gear all at once, as the flour will easily splash.

   

4. 4 Knead the dough, cover it with plastic wrap and let it ferment at room temperature for half an hour, and finally put it in the refrigerator to ferment for more than 17 hours.

   

5. 5 Let the dough rise until 3-4 times in size.

   

6. 6 Put 80 grams of main dough bread flour, 25 grams of eggs, 20 grams of sugar, 50 grams of condensed milk, and 2.5 grams of salt into the mixing tank in sequence (do not let the salt and sugar come into contact). Tear the medium-sized dough into small pieces and put them into the mixing tank.

   

7. 7 Install the mixing tank, first use the second gear to mix the medium dough and the main dough together, then switch to the third gear and knead for two minutes.

   

8. 8 Finally, use the fourth gear to knead until the dough is smooth and reaches the expansion stage, and a thicker film can be drawn out.

   

9. 9 Add softened butter and knead on third speed until butter is absorbed.

   

10. 10 Knead the dough at the fourth speed until it is complete and the dough can be pulled out into a relatively uniform and thin film.

    

11. 11 Divide the dough into six portions (twice the amount I made).

    

12. 12 Roll into balls, cover with plastic wrap and let rest for 15 minutes.

    

13. 13 Take out a piece of loose dough and roll it into a long tongue shape.

    

14. 14 Fold both sides toward the middle.

    

15. 15 Roll up the dough from right to left, evenly, not too tightly, and roll the dough out one by one.

    

16. 16 Pat it into a toast mold at equal distances, put it in the oven to ferment, and put a bowl of hot water in the oven to increase the humidity and temperature.

    

17. 17 After fermentation for about 40 minutes, when it reaches 80% full, preheat the oven to 180 degrees for 10 minutes.

    

18. 18 Cover the toast base and place it in the preheated oven at 180 degrees Celsius for about 40 minutes.

    

19. 19 Take out the baked toast immediately, put it on the grill to dry until it is warm to your hands, and store it in a plastic bag.

    

20. 20 Slice it into slices when eating, or tear it by hand, whichever you like.

    

21. 21 Finished product pictures

    

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