Chinese Food
Milk toast
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I haven't made toast for a long time. My hands are a little raw. There are a lot of situations. Fortunately, the taste is soft. When I reshape, there are a lot of jokes. In order to save two pieces of dough awesome. The first dough made me two fat and thin. Later I wanted to have second fermentations anyway. I didn't think it would happen. I even thought it was two. Two times fermentation. I even covered the toast. It's too hot to make a good hot day. I want to take a good picture of Zhang Erfa. I can't open the lid. What I didn't think of was. It's soft to slice in the morning in the second day. Right now. From love and freedom. Thanks for sharing. Don't really say. Master the liquid quantity. The success rate is quite high.
Cooking ingredients
Cooking Steps
Step1:All raw materials except butter are mixed and kneaded to the expansion stag
Step2:Add butter and knead to complete stage. Ferment to twice the size
Step3:Exhaust the fermented dough. Divide it into two equal parts. Let the dough round and relax for 15 minutes. Roll the dough into an oval shape
Step4:After turning over, fold inward from the top and the bottom by one third respectively
Step5:Roll the dough long, press the bottom thin, and roll it up and dow
Step6:Put it into the toast mould for the second fermentation; after fermentation, cover it
Step7:Put in the preheated oven. 180 degrees. The middle and lower layers. Heat up and down for 35 minutes. After the oven is out, demould immediately. Put on the baking net to cool.
Cooking tips:1. The yeast should be boiled with warm water in advance and kept still for 5 minutes before being put into the flour. 2. The total amount of liquid increases or decreases with the water absorption of flour. 3. After baking and airing, store in a fresh-keeping bag, and finish as soon as possible within 3 days. 4. The toast tastes soft. It's just that I didn't cut it very well. 5. This is the quantity of a 450 g toast box. There are skills in making delicious dishes.
