<h1 class="pgc-h-arrow-right" data-track="2" > today's family's nutritious breakfast is "milk toast" taste soft and fragrant, children especially like</h1>
Every weekend I make something nutritious for my kids, either baking or home-cooked food. Considering the nutritional needs of my child's growth cycle, I prepared nutritious milk bread this week.
Milk is rich in a variety of nutrients that children need, and the special mellow aroma of milk can give bread a richer flavor.
It can also stimulate the child's appetite, and the nutrition of milk bread and a cup of milk will explode with the intake of a more breakfast. The milk toast is made in the middle of the way, so it is necessary to prepare the specific method of planting the ball the day before.
<h1 class="pgc-h-arrow-right" data-track="6" > milk toast (2 450g molds).</h1>
Medium: 320 g of high gluten flour, 190 g of milk, 1 g of fine salt, 3 g of yeast powder
Main dough: 210 g of high gluten flour, 20 g of milk powder, 65 g of caster sugar, 4 g of fine salt, 2 g of yeast powder, 160 g of milk, 30 g of light cream, 30 g of butter
Preparation steps:
1. When preparing this toast, it is necessary to prepare the medium-seeded dough in advance, and the seed dough is best prepared one day in advance. To avoid waiting for the dough for too long, pour the milk from the medium dough into the mixing bucket and add fine salt and yeast powder until the yeast powder melts and then pour in the high gluten flour. Stir until the dough is placed in a container, leave at room temperature for thirty minutes to activate the yeast and then transfer to the refrigerator for overnight. The fermented medium dough becomes a honeycomb state of cotton wool, and if it is not fermented because of temperature problems, continue to be placed at room temperature to let it ferment.
2: Tear the medium dough into small pieces and place in a mixing bucket, then add all the ingredients of the main dough except butter and continue to knead until it expands. Then add the softened butter at room temperature and continue to knead until the glove film comes out and then proceeds to the fermentation stage.
3: The dough can be fermented to about twice as large, you can dip your fingers in the flour to see the state. The dough does not retract or collapse, that is, the fermentation is completed, and after it is ready, it is poured out and discharged.
4: Divide the dough into four parts, knead and loosen after exhausting. After kneading, cover with plastic wrap to prevent the surface from air-drying.
5. After the relaxation is complete, press the ball slightly. It is then rolled into the shape of a tongue, at which point if small bubbles are found around the area, squeeze out the bubbles with your hands. Roll up, cover with plastic wrap and relax a little, relax well, press and then roll out a long strip and roll it up into a toast box for two shots.
6: Ferment the dough until the toast box is eight points full, cover and bake. The oven is preheated 180 degrees in advance and baked for 58 minutes, then pour out and let cool.
7, a very nutritious and delicious toast bread, which can be used as breakfast with milk or make sandwiches every day.
Landlord Tips:
1, medium dough should be prepared in advance, because the current temperature is relatively cold. Therefore, to ensure that the yeast activates, it must be left at room temperature for half an hour to an hour before being transferred to the refrigerator for refrigeration.
2, the current temperature is relatively low, whether it is a first or second outbreak to pay attention to the state. If necessary, fermentation is assisted by fermentation tanks or ovens, or by other means.
3, everyone's oven characteristics are not the same, so the time and temperature must be appropriately adjusted according to their own oven.
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