Materials:
265 grams of high-gluten flour (I use golden elephant bread flour, which is easy to form a film and has a good elastic drawing effect, if I want to change it to other high-gluten flour)
35g condensed milk
Milk powder 30 grams
Eggs with skin 1 (55 ~ 60g).
40 grams of sugar
3 grams of salt
Milk 100 ~ 120g (ordinary pure milk will do).
8 grams of fresh yeast or 3 grams of dry yeast.
30 grams of butter (I use Anjia a little more)
step
1. Add all ingredients except (butter) into the chef's machine until the dough is slightly smooth and can be pulled out in a solid thick film state, and then add softened butter!
2. Continue beating until the thin hand mask can be pulled out and the dough temperature is within 26 degrees. Pay attention to control the temperature.
3. Divide the dough into three parts, don't round it, make it oval, and smooth the bread to cover the rough surface.
4, take out one, don't relax! Smooth face up, rolled and stretched. You can't use brute force, or you will strain your tendon.
5, don't turn it over, roll it up directly, the longer the organization, the more delicate it is, and the stronger the feeling of drawing. Try to roll it tight!
6. After the second roll, put it into the fermentation box and send it to 6 minutes.
7. Put it in the oven and bake at 180 degrees for about 30 minutes.
This delicious milk-flavored toast is edible. Super fragrant, the success rate is very high. It won't lose anything from the store. You can also try. Ask for adoption!