450g of high-gluten flour, 50g of low-gluten flour, 40g of milk powder, 40g of refined sugar, 285g of pure milk, 40g of whipped cream, 5g of yeast, 8g of salt, 30g of butter and 450g of toast box.

450g milk toast (without cover) —— Practice of automatic steaming oven with color screen

Stir the eggs, fine sugar, salt, whipped cream, milk powder and milk in the chef's bucket until the sugar is completely melted.

2. Add yeast, stir low-gluten flour and high-gluten flour evenly at low speed, then stir at high speed until the dough has no gluten, add butter, stir at medium speed and knead until the dough can be pulled out of the film. Note: When beating, pay attention to whether the dough is full of water. If the dough is found to be dry, add a small amount of milk until the dough is moderately hard.

3. Sweep a layer of oil on the countertop of the chopping board, then pick up the dough and put it on the countertop, rub it round, cover it with plastic wrap, and conduct basic loose fermentation (about 25 minutes).

4. Fold the dough every 5 minutes during the loose pan fermentation. The method of folding is to lift one side of the dough, then pull it up and fold it to the center, and fold all four sides to the center, so as to complete a folding.

5. When the dough is folded for the third time, let the dough ferment to about 1.5-2 times, and poke a hole in the dough with a finger stained with flour, so that the hole will not shrink.

6. Beat the dough that has been loosened, exhaust it, roll it up and divide it into eight equal parts, round it, cover it with plastic wrap and loosen it for ten minutes.

7. Take a loose dough, flatten it, roll it into a tongue with a rolling pin, and then roll it up from top to bottom.

8. Roll out all the dough in turn, cover with plastic wrap and relax for 10 minute, and then repeat step 7 (take a piece of dough with loose tendons and press it into a tongue shape, and then roll it up from top to bottom. ) Then put the bottom of the rolled bread roll down, put it in an oiled toast box baking pan, put it in the bottom of the oven, and ferment at 40 degrees 1 hour until the toast box is about 90% full. Note: the fermentation time is for reference only, and it should be extended or shortened according to the actual size of toast.

9. Take out the fermented toast, remove the plastic wrap, then clean the oven with a dry towel and dry the steam. Set the baking mode with 140 degree upper and lower tube fans for 50 minutes. After preheating for 10 minutes, immediately put the baking tray into the bottom of the oven and bake for 40 minutes.

10. When baking for 18 minutes, open the oven door, switch the baking tray to 180 degrees, and immediately close the oven door. When the toast is baked for 30 minutes, if the noodles are heavy enough, cover the toast with a piece of oil paper or tin foil until the toast is baked. After taking out the toast, shake it a few times, take off the mold while it is hot, and put the toast on the baking net to cool.

1 1. The temperature, time and mode of this recipe are only applicable to my automatic color screen steaming oven. The actual temperature, time and mode should be adjusted according to your own oven.