Materials?

Three-energy 450-gram toast gold mold with two quantities.

500 grams of high gluten flour

50 grams of fine sugar

8 grams of salt

Milk powder 15g

Water 320 grams

5 grams of instant dry yeast

Salt-free butter 50

How to make white toast for breakfast?

1. Mix the raw materials other than butter and knead until the dough is smooth and the gluten swells, then add softened butter and continue kneading until a thin and tough film can be pulled out.

2. Knead the dough into a circle, ferment it to 2-2.5 times the size at room temperature, and fingers will not shrink when they are stained with powder. (For reference: The final temperature of my dough kneading is 27℃, and it is fermented at 26℃ for 50 minutes. )

3. The fermented dough is divided into 6 portions, about 158g/ sheet, and the round plastic wrap is loose 15min.

4. first rolling: take a dough, face up, and roll it up and down from the middle with a rolling pin twice. Turn it upside down and roll it into a roll from top to bottom (length: the rolled roll should be 1.5-2 turns), and then operate the rest in turn.

5. Continue to relax the dough15min.

6. Second rolling: Take a dough and put it vertically, close the bottom, roll it up and down from the middle with a rolling pin twice, and roll it from top to bottom. (Rolling length: 2.5-3 turns is most suitable for rolling). The rest of the operation will be fine.

7. Close your mouth in groups of three, discharge into the mold, cover it, and finally put it in a warm and humid place for fermentation.

8. Spread the dough until the mold is 8 minutes full, cover the mold and put it in an oven preheated in advance, and demould it immediately after 40 minutes at 190℃. If you want to be the top of the mountain, just remove the cover and brush the egg liquid on the surface of the dough to bake.