200 grams of high-gluten flour

20g milk powder

30 grams of sugar

Yeast 3 g

30 grams of whole egg liquid

Salt 1 g

40 grams of water

25 grams of butter

Tang Zhong 95 grams

Tang Zhong materials:

25 grams of high gluten flour

Water100g

Practice of Basic Formula of Tang Zhong Toast

Making Tang Zhong: Add100g of cold water to 25g of high-gluten flour, stir well, heat with low fire until the flour becomes paste, and then cool.

Making dough: Add lower oil, liquid, sugar, salt, middle flour and upper yeast to make dough. The beautiful bread machine I used has the function of automatic kneading for two minutes, 15 minutes, and then I took it out and kneaded it for 7 or 8 minutes. This movie is very good.

Primary fermentation: reach a warm place, cover with plastic wrap and ferment to twice the size, about 1.5 hours.

Molding: after the first fermentation, take out the dough, gently exhaust it, cut it into three equal parts, and relax it after rounding 15 minutes; Roll into an oval, roll into a roll and then relax 10 minutes. Roll it for the second time and put it into the toast mold.

Secondary fermentation: cover the toast film with plastic wrap and put it in a warm and humid place for fermentation until the mold is 8 minutes full.

Fermentation is complete. Cover and bake at 180℃ for 40 minutes. If you want the bread to taste dry, you can turn off the fire and stay in the oven for 5 minutes before taking it out and demoulding it.