Condensed milk toast

Overview

This toast uses the Chinese fermentation method. The Chinese dough needs to be refrigerated and fermented for 17 hours, and then the normal toast-making process can be started. The time span is large, but it is not time-consuming. If I plan to start making toast in the afternoon, I will prepare the medium-sized dough the night before, so just arrange your time accordingly. Although this toast contains condensed milk and sugar, it is not too sweet and has a soft texture. The bread has a very good drawing effect. Everyone in the family likes it. You can try it. Serving size: one 450g toast box.

Tags

• baking
• breakfast
• students
• butter
• condensed milk
• high gluten flour
• whole egg liquid
• yeast
• fine sugar
• milk
• salt
• water

Ingredients

Steps

1. 1 Put the Chinese ingredients into the bread machine (Chinese: 187 grams of high-gluten flour, 112 grams of water, 2 grams of yeast) and knead into a ball.

   

2. 2 Cover with plastic wrap and place in the refrigerator to ferment for 17 hours.

   

3. 3 Put the main dough ingredients except butter (main dough: 80g high-gluten flour, 33g milk, 27g fine sugar, 4g salt, 27g whole egg liquid, 40g condensed milk, 21g butter, 1g yeast) into the bread machine in the order of liquid first and then solid. Then tear the fermented medium-sized dough into small pieces and put them in. Start the kneading program for 20 minutes.

   

4. 4 At the end of the first kneading process, add butter and start the kneading process again. Each kneading time is 20 minutes.

   

5. 5 Knead until the dough can be pulled out into a smooth film (it is easier to pull out the film after oiling your hands).

   

6. 6 Cover with plastic wrap, start the yogurt fermentation process, and ferment the dough until it doubles in size.

   

7. 7 Take out the dough, deflate and divide into 3 equal parts, roll into balls, cover with plastic wrap and rest for 15 minutes.

   

8. 8 Roll out the dough, then roll it up and place it in the toast box.

   

9. 9 Spray a little water on the surface of the dough, then cover it with plastic wrap and place it in a warm place for secondary fermentation (I fermented it using the fermentation program of the oven and put in a box of hot water).

   

10. 10 When fermentation reaches 9 minutes, brush with a layer of whole egg liquid.

    

11. 11 Heat the oven at 160 degrees and lower the heat at 170 degrees. Preheat for 5 minutes, then put the bottom layer in and bake for 35 minutes.

    

12. 12 Unmold immediately after taking out the oven, cool on a cooling rack, then slice and package or enjoy.