Milk toast bread
Overview
I always see other people making toast, and there are so many different ways. I have never been able to make it. I got a toast mold some time ago and started to practice. Through continuous learning and research, I finally made beautiful toast.
Tags
Ingredients
Steps
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Ingredients: Bread flour, high-sugar resistant yeast, and milk from medium-sized dough.
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Mix the milk and yeast evenly, then add the bread flour and mix evenly, cover with plastic wrap and refrigerate for 10 hours to ferment.
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Ingredients for the main dough: milk powder, butter, eggs, salt, bread flour, medium-sized dough, and white sugar.
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Mix Chinese dough, eggs, salt, sugar, and bread flour and knead until smooth and gluten appears.
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Add butter and continue kneading the dough until a glove membrane appears.
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Place the dough into a bowl and place in a warm place to rise.
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After 4 hours of proofing, the dough has doubled in size.
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Take out the dough and deflate it, divide it into three equal parts, roll it into a round shape, cover it with plastic wrap and let it rest for 15 minutes.
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After 15 minutes, take out a small piece of dough and tap out the air in the dough with your hands (you can also use a rolling pin to roll it out).
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Then roll it up from top to bottom, roll it out with the help of a rolling pin, and roll it up again, not so tightly.
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Roll out all three pieces of dough.
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Put it in the toast box, close the lid of the toast box, and let it rise until it is 80% full at 38 degrees. Preheat the oven to 180 degrees and lower the heat to 170 degrees. Put it in the oven for 42 minutes, take out the toast box, pour out the bread and let it cool.
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Finished product
