1 times fermented milk toast (2 molds for 450g toast)
Ingredients: 460 grams of high-gluten bread flour, 2 eggs, 200 grams of milk, 80 grams of fine sugar, 4 grams of salt, 40 grams of milk powder, 6 grams of yeast and 50 grams of unsalted butter.
Production method:
1. Prepare the ingredients used, weigh them separately, cut the butter into small pieces, and soften them in advance for use.
2. Put all the ingredients except butter in the recipe into the chef's bucket, first put the liquid and then the solid, and put the flour and yeast on it.
3. Install the chef's machine, start kneading dough at low speed, then turn to medium speed and knead dough until smooth.
4. Add softened butter particles, continue to knead the dough at medium speed, and knead all the butter particles into the dough and mix well.
5. Knead for 4 minutes, cut a corner of the dough with a cutting knife, and stretch out a thin and tough glove film by hand.
6. Take out the dough and put it on the kneading board, and divide it directly into six equal parts. Roll the separated dough into balls, cover with plastic wrap and relax for 15 minutes.
7. Take a loose dough and roll it into a strip of about 35 cm with a rolling pin, which can be stretched while rolling.
8. Turn the rolled dough upside down, roll it up from top to bottom, roll it into a dough roll, and roll all six dough rolls.
9. Take a dough roll and roll it again, and roll it into a dough piece about 50 cm long.
10, turn the dough over, roll it up from top to bottom, roll it into many rolls, and all six rolls are rolled.
1 1, roll the dough in groups of three, and put it in a toast box for fermentation (the temperature is 35 degrees and the humidity is 80%). When the temperature is low in winter, the oven or fermentation box can be used for auxiliary fermentation.
12. Ferment in toast box until the dough is half cooked. Press it lightly with your finger and snap it back quickly, and cover toast box.
13. preheat the upper and lower tubes 180 degrees 10 minutes in advance in the oven, put the toast box in the bottom of the oven, bake it (Sanneng toast box) for about 48 minutes, and take it out.
14, baked toast, gently shake toast box, shake off the heat, open the lid, pour out the toast, put it on the cooling rack to cool, and you can eat it. If you can't finish it, you can put it in a fashion bag and seal it.
Tips:
1, the water absorption of flour is different. When adding milk to the ingredients, it is best to keep 10g, and then add it appropriately according to the hardness of the dough.
2. Many friends say that if there is no chef's machine, you can also use a bread machine or a dough mixer. You can pinch anything with your hands.
3. Different brands of toast box have different heating temperatures and times. Please adjust the temperature and time according to the temperature difference between your toast box brand and the oven.