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Jinshan Japanese toast powder 270g
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60 grams of eggs
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80 grams milk
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35g condensed milk
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35g whipped cream
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25 grams of milk powder
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30 grams of fine sugar
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20 grams of butter
condiments
High-sugar tolerant yeast
4 grams
Rose sea salt
2 grams
The method of tearing toast with pure milk
1.
First prepare all the ingredients.
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2.
First put all the liquid ingredients into the toaster bucket, and then add all the remaining ingredients except butter.
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3.
Put the bread bucket into the bread machine and start the mixing program.
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4.
Knead until the thick film can be pulled out, about 7-8 minutes. The time here is for reference only. Everyone's machine is different.
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5.
Add softened butter.
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6.
Knead until you can completely pull out the uniform glove film.
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7.
Finally, knead into a smooth and non-sticky dough.
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8.
Divide evenly into three equal parts, don't ferment at one time, and don't rub the three doughs too much here. (about 186g per serving)
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9.
Directly take a dough and roll it out, the length is about 40cm.
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10.
Roll up from top to bottom.
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1 1.
The other two were rolled in the same way.
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12.
Then don't relax, just take a rolled dough and gently roll it out, about 50 cm long.
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13.
Roll up from top to bottom.
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14.
The other two are rolled up in the same way and put into the toast box.
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15.
Prepare a bowl of hot water and put it in the oven for fermentation.
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16.
Ferment until it is about 7 minutes full.
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17.
Then preheat the oven with a fire of 190℃, lower the fire to 170℃, then put the toast box into the oven and bake the middle and lower layers for about 40-45 minutes. The temperature and time are for reference only, and each oven is different. )
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18.
Take it out and demould it immediately after baking.