Fresh milk toast

Overview

All the time, the toasts I made were filled with stuffing, and I added whatever I had at home. Red dates, raisins, bean dregs, purple sweet potatoes, jam, meat floss, carrots, etc. are all popular in the dough. The fresh milk toast I made this time has a softness and refreshingness that cannot be compared with the stuffed toast. It has a rich milky aroma, is extremely soft, and is the real thing!

Tags

• baking
• bread
• butter
• egg liquid
• high powder
• white sugar
• yeast
• milk
• salt

Ingredients

Steps

1. 1 Add all ingredients except butter and yeast to bread pan.

   

2. 2 Stir the flour with chopsticks to prevent it from splattering.

   

3. 3 Start the "dough mixing program", knead into a smooth dough, add yeast, and continue kneading the dough.

   

4. 4 Knead until smooth, add softened butter and continue kneading.

   

5. 5 After the two kneading programs are completed, start another kneading program. After the three kneading programs are completed, if a thin film cannot be pulled out, kneading will not be continued. I have never used the glove film when kneading dough in a bread machine. Place the kneaded smooth dough in the bread machine, cover it with plastic wrap, leave it unplugged, and allow it to ferment naturally.

   

6. 6 When the dough has risen to two to three times in size, it is ready.

   

7. 7 Remove the dough to deflate and divide into desired equal portions. Cover with plastic wrap and let rest for 15 minutes. This time I changed my mind and decided to make braided toast instead of Yamagata.

   

8. 8 Take out a piece of dough and roll it into a large piece.

   

9. 9 Roll up from top to bottom and roll three pieces of dough in sequence.

   

10. 10 Pinch the three tops together.

    

11. 11 Braid several patterns like braiding hair.

    

12. 12 Fold both ends of the braided braid down and put it into the toast mold. .

    

13. 13 Cover with plastic wrap and place in the oven for secondary fermentation. Put a bowl of hot water in the oven to ensure the temperature and humidity required for fermentation. There is no need to plug in the power in summer.

    

14. 14 When the mold is eighty-nine percent full, take it out. At this time, the oven is preheated to 170 degrees. Coat the dough with egg wash.

    

15. 15 Place on the bottom shelf of the preheated oven and bake for 12 minutes until well browned.

    

16. 16 Hurry up and cover it with a layer of tinfoil. Part of it is too heavily colored, which affects the appearance.

    

17. 17 degrees, lower layer, upper and lower heat, bake for 45 minutes. After the bread is baked, take it out, pour it out immediately, put it on its side, and let it dry until it is warm to your hands, then bag it.