Bouncy toast

Overview

It’s the first time I’ve come into contact with bouncy toast. The dough contains 85% moisture. As the name suggests, the texture of bouncy toast is more elastic than other white toasts. It’s the first time I’ve made it, and the finished product is pretty good. It’s just that the dough climbed high during the baking process and the surface was too darkly colored. Everything else is pretty good and chewy! The recipe comes from water spinach. The original recipe contains water 190 + milk 60

Tags

• baking
• children
• breakfast
• toast
• butter
• high gluten flour
• low gluten flour
• milk powder
• sugar
• milk
• salt
• water

Ingredients

Steps

1. 1 Weigh all the ingredients

   

2. 2 Mix all the ingredients into a dough with chopsticks. The dough will be wet at this time

   

3. 3 I sealed the dough with plastic wrap and put it in the refrigerator for four or five hours. The dough didn’t grow much

   

4. 4 Put the dough into the bread barrel, add butter after one kneading cycle for 20 minutes, and then another kneading cycle for 20 minutes

   

5. 5 At the end of kneading, the dough will be able to pull out a thin film that is not easy to break, but it will not be very firm

   

6. 6 Let the dough rise until doubled in size, turning once in the middle

   

7. 7 Divide the dough into two parts and roll into balls

   

8. 8 Roll out twice

   

9. 9 Place into toast mold for final fermentation

   

10. 10 When it is nine minutes full, brush the surface with egg wash and preheat the oven to 200 degrees

    

11. 11 Put the dough into the oven at 200 degrees for 10 minutes, then turn to 180 degrees for 30 minutes

    

12. 12 After coming out of the oven, remove from the mold and stand on its side to cool