material

condiments

250 grams of high gluten flour

condiments

Yeast (dry)

3.5 grams

Eggs (of hens)

25 grams

milk

130g

condiment

salt

3 grams

White granulated sugar

40 grams

butter

30 grams

difficult position

Proper amount

Method for making jam milk bread

A. 250g high-gluten flour, 40g fine sugar, 3.5g dry yeast, 25g whole egg liquid, milk 130g, and 3g salt.

30 grams of butter

C. Appropriate amount of whole egg liquid (brush noodles) and jam.

1. material preparation

2. Pour material A and material B into a blender except butter and salt, and stir until the dough surface is smooth, then pour butter into the dough and continue stirring.

3. Stir until the gluten begins to swell and has ductility.

4. Add salt, and then stir at medium speed until the gluten is completely expanded and the dough has good elasticity and ductility.

5. Take out the beaten dough, put it in a clean container, cover it with plastic wrap, and conduct primary fermentation.

6. After the first fermentation, the dough is twice as big as the original dough.

7. Divide the fermented dough into 8 small doughs of 56g each, and then knead them into a circle.

8. Put the dough face down and arrange it neatly in 450g toast box for secondary fermentation.

9. After the second fermentation, the dough is 80% full in the baking tray.

10. Brush the surface with whole egg liquid, preheat the oven in advance, 190 degrees, and bake the middle layer at about 30-35 degrees. Take out, cool, and squeeze with jam.

Cuisine characteristics

I especially like to eat toast recently. Although this is my first blog post about making toast, I have learned the most basic toast-sweet bread in the training of junior pastry chefs, but everything can't be separated from it. Of course, today's "jam milk toast" is an excellent product for breakfast. It has both the mellow smell of milk and the sweet smell of jam, so it won't be so monotonous to eat. Look at the practice quickly!