Milk Toast Bread Recipe
Super fragrant milk toast bread, very soft and delicious, this is a toast that looks very appetizing
|High gluten flour (Pioneer)||265 g|
|Condensed Milk||35 g|
|Powdered Milk||30 g|
|Egg||1 (55 ~ 60g) with skin|
|Granulated sugar||40 g|
|Milk||100 ~ 120g|
|Fresh yeast||8 g or 3 g dry yeast|
Add all ingredients except (butter) in the formula into the cook's machine. I freeze the eggs into ice and the milk into ice residue in advance. Remember to freeze the liquid to cool the dough in hot weather. If you really think the dough is dry, you can add 5 ~ 10 grams of milk. You must not add more. If you add more, there will be no meaning of tearing bread by hand!
When this kind of dough is slightly smooth, it can pull out a strong thick film, and then add softened butter! (if it is still difficult to get out of the film, add more milk) because the water absorption of each brand of flour is different, just add milk when it is dry.
Continue to beat until a thin and uniform glove film can be pulled out. This kind of dough is hard and difficult to get out of the film. It takes more time than usual to see that the surface of the dough is completely smooth. (the temperature of the dough out of the cylinder is within 26 ℃) pay attention to the control of the surface temperature. If this kind of bread starts to ferment in the process of beating and shaping, your tissue will become thicker.
Divide the dough into three parts without rounding, which will tighten the gluten and affect our rolling length. You don't need one hair, about 181g each. Then roughly into this oval, smooth bread to cover the rough surface.
Take one out and don't relax! Smooth side up, roll it out directly and lengthen it. You can pull it twice, so it's easier to roll it out. Be careful not to use brute force, or you will break the gluten. You should use clever force to pull it.
Don't turn over, just roll up. Let's look at the length. It's about 40 cm. The longer the length, the more delicate the tissue is and the stronger the drawing feeling! But it can't be too long. If you exceed the limit, the gluten will break.
This is the completion of "rolling"! Roll it up as tight as you can!
The second rolling can be longer than the first rolling, about 50 ~ 60cm. First pat it flat, especially in the middle, or it will roll out in a short time. It is the shape of thin in the middle and thick at both ends, you know. It can also be pulled twice when rolling long, which is convenient for rolling long!
Roll up! Tighten up! Be neat!
Put it into the fermentation box, ferment at 38 ℃ and 75% humidity for about 90 minutes, 6 minutes full! Time is only a reference, mainly depends on the status, 6 points full, remember! This dough has low water content, no basic fermentation and no relaxation in the middle, so the fermentation will be slower than ordinary toast. Please be more patient!
Teach you how to measure! Put a scraper on the toast box and measure it with a ruler against the highest position in the middle. It is about 3.5cm away from the top. The toast baked at this height is round, which will be very standard and very good-looking.
This time we don't use a low sugar toast box, because we don't need this toast to be painted too dark. The light toast is more beautiful! Blast furnace 150 degrees 30 minutes. Small household; The reference temperature is 180 ~ 190 ° C for about 30 ~ 35 minutes. The oven brand is different, so you need to test it yourself!
Come out, perfect! This kind of foot is the standard!
Flour first choice: Pioneer high gluten powder, Eagle brand and Bai Yan can also be used. Personally, I think Pioneer has the best effect! Toast powder can also be used, but the wire drawing effect is poor. Everyone can try it! Just pay attention to water regulation! It is recommended not to add up the water at one time.
Control surface temperature: This toast is a Kwai fast version. There is no basic fermentation and no intermediate relaxation. We remember that the control surface temperature must not be high, and the room temperature should also be controlled during the shaping process. If it has fermented during the plastic surgery process, you don't want to have good organization.