Accessories: 80g light milk, egg 15g, almond 15g.

Seasoning: salt 5g, water 188g, yeast 4g (dry), butter 32g, sugar 32g.

The practice of condensed milk toast

Medium-seed dough material: 280 grams of Golden Elephant high flour, 0/68 grams of ice water/kloc-,4 grams of Haiyan quick-drying yeast.

Main dough materials: Jinxiang high flour 120g, fine sugar 32g, salt 5g, condensed milk 80g, ice water 10-20g,

Anjia butter 32g, egg liquid 15g, almond slices 15g.

Bread maker: Dongling DL-T02

Medium seed dough and dough mixing:15min

Medium seed dough fermentation: 90 minutes

Main dough and noodles: 45 minutes

Main dough forming and relaxation: 20 minutes

Main dough fermentation: 50 minutes

Bake the main dough: 50 minutes (with tin foil)

1. Pour ice water into the toaster.

2. Pour in high-gluten flour.

3. Pour the yeast into the depression on the flour.

4. Start the dough mixing program of the bread maker 7 to make dough simply (15 minutes).

5. Put the dough into the basin and cover it with plastic wrap.

6, normal temperature fermentation to 3-4 times the size (can also be directly fermented in the bread machine)

7. Cut the fermented medium-sized dough into pieces and put it into the bread machine.

Step 8 pour in ice water

9. Pour condensed milk again (condensed milk can be poured last to prevent splashing when high powder is stirred).

10, pour sugar and salt diagonally in turn.

1 1. Finally, pour in high-gluten flour.

12. Start the dough mixing program of bread machine 7 (don't cover the dough in summer to prevent the dough from being affected by the high temperature during dough mixing).

After 13 and 15 minutes, the dough has become smooth.

14. Take a piece of dough and slowly stretch it out by hand. At this time, the dough is not easy to stretch. If it is slightly thinner, it will pull out a crack with a rough edge. In this state, butter can be added to the dough.

15, adding softened butter particles.

16. Start the kneading program of the bread machine 7 again, and the butter has been absorbed in 30 minutes.

17. Take a piece of dough, pull both sides of the dough apart with both hands, gently stretch it along the gluten, showing a large tough and transparent film, and puncture it with your fingers, with smooth hole edges. At this point, the dough is made into a fine, gluten-rich finished product, which is suitable for making large pieces of toast.

18. Divide the dough into six equal parts, exhaust and round, cover with plastic wrap and relax for 15 minutes (forget to pat the plastic wrap).

19. Put the loosened dough into the bread bucket, cover the plastic wrap and the lid of the bread machine, start the yogurt program of the bread machine 6 for the final fermentation, and the fermentation time is about 50 minutes (take out the stirring knife in advance).

20. When the dough is fermented to twice the size, press the flour into the bread by hand, and when the dough feels tension, it will not rebound.

2 1. The bread barrel is covered with a layer of tin foil, the surface of the fermented dough is brushed with egg liquid and sprinkled with almond slices, and the baking program of bread machine 12 is started and adjusted to 50 minutes.

After 22 or 50 minutes, open the toaster cover and take out the tin foil.

23. Pour out the toast, cool it and put it in a fresh-keeping bag.