Milk flavored toast. The bread maker and the flour guarantee the release of the film recipe-Chinese Food-best chinese food recipes-cooking food

Milk flavored toast. The bread maker and the flour guarantee the release of the film

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I love the soft and sweet white toast from childhood. I don't know how many people have such experience. They like to press toast into porcelain cake. Bite it down. The texture is good. The milk flavor is concentrated. Ha ha. Today's toast is soft and brushed. It's full of milk flavor. The bread maker and noodle can guarantee the legendary glove film.

Cooking ingredients

high gluten flour:300g

sugar:45g

salt:1.2g

Nestle whole milk powder:18g

Cooking Steps

Step1:Weigh the high gluten flour, sugar, salt, milk powder and egg liquid into the mixing barrel of the bread machine.

Step2:Turn on the dough mixing function, and then stop mixing. Add milk. Do not add all the ingredients at one time. Master flexibly according to the water absorption of flour. It can be mixed into dough without dry powder. High gluten powder has a high water absorption capacity. This capacity can be used up basically. If the flour is particularly good, additional milk is needed.

Step3:Add butter and dry yeast after stirring to a certain elongation. Continue mixing.

Step4:After a dough mixing procedure (20 minutes), the dough surface becomes smooth. Pull out a piece of dough and knead it. Then pull it to have a look. At this time, the dough has a great extension. But it is still easy to break. So you need to add another sum face program (20 minutes).

Step5:After two blending procedures, you can pull out the legendary glove film - a uniform film that can show fingerprints.

Step6:Place a steel plate on the heating tube under the oven. Add water to keep the oven moist. Wrap the fresh bag in the mixing barrel. Put it into the oven to open the fermentation function for the first fermentation (or fermentation directly in the toaster, as per personal habits). Ferment for 3040 minutes.

Step7:Double it. Don't over ferment. Evenly divide into 4 ingredients and knead with the scale.

Step8:Each agent is shaped as shown in the figure - roll the surface agent into a long strip, pull the lower part into a square angle, roll it from top to bottom, roll both sides up neatly, don't let the middle expose, and put it evenly in the toast mold with baking paper.

Step9:Continue to wrap the bag. Put it in the oven and ferment for 4050 minutes.

Step10:The dough can be expanded to the same height as the mold mouth. Do not over ferment, because it will expand rapidly when baking. Remove the fresh-keeping bag. Brush a layer of egg liquid on the surface. Preheat the oven to 180 ℃ on the fire and 160 ℃ on the fire.

Step11:Bake in the middle of the oven for 30 minutes. Because the toast is thick, it will take a long time to bake the inside thoroughly. The surface starts to color in about 10 minutes.

Step12:Pay attention to observation. When the surface color is appropriate, it is necessary to add a layer of baking mesh paved with tin paper on it for separation, so as not to bake the surface black.