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I don't know if you remember the super troublesome "cooked milk toast" I sent before. Taste, nothing to say, it's really long to make.
Today's formula is to provide you with another choice. A medium-sized milk toast. It tastes just as good (certainly not as good as cooked milk toast, of course), and saves a lot of time to make.
As long as it is the basic toast, the production method is basically the same (kneading, fermentation, shaping), so today's recipe diagram directly moved the original mellow milk toast. This also tells us that once the toast is made, it is really going to be done, and changing the recipe is also easy to get used to.
Make the toast and cut into slices. Directly bagged room temperature preservation, if you want to store for a long time, put it in the freezer (-18 ° C) sealed, take out and heat it before eating. Super hassle-free. It accompanied me through many breakfast times.
【Milk toast (medium method)】
(450g toast 2 pieces.) Make 1 to halve the recipe amount)
ingredient:
Species of dough:
High gluten flour 350 g, dried yeast 2 g, milk 200 g, caster sugar 10 g
Main dough:
High gluten flour 150 g, caster sugar 70 g, dried yeast 3 g, milk 70 g, eggs (whole egg mixture) 75 g, salt 6 g, butter 60 g
Production process
Start by making the dough.
Place all the ingredients of the dough in a blending pot of the Königsche chef (the yeast is dissolved in advance with some of the milk in the recipe and left to stand for 5 minutes before adding to the mixing pot). The a5/a6 cook machine stir in 2 gears for 5 minutes. g1/l1 cook machine stir in 6 stalls for 3 minutes.
If you don't have a cook machine, you can also knead it by hand. Knead all the ingredients directly into the dough and knead vigorously for a few moments, kneading the dough until smooth. This dough does not need to be kneaded out of the film.
Knead the dough and place in a large bowl. Cover with plastic wrap. Fermentation at room temperature (25 °C). Fermentation takes about 1 hour.
After fermentation, the dough becomes twice as large as before. Gently press the dough with your fingers and the dough will bounce back slightly, rather than completely deflated.
The main dough will be made.
Put all the ingredients of the main dough except butter into the mixing pot of the Junbaku Chef (again, the yeast is dissolved in warm milk and left to stand for 5 minutes before adding). The seed dough from the previous step is shredded into small pieces and also placed in a stir pot.
Different flours have different water absorption, so please adjust the amount of milk according to the actual situation and knead it into a soft dough.
Knead the dough into a dough, knead until it starts to emerge, add the softened butter, knead the butter all into the dough, and continue kneading until it is complete (glove film).
Similarly, without a cook machine you can use hand kneading.
After the dough has been fermented, the dough will come out of the film faster than regular dough. Chef machine reference time: g1/l1 chef machine 6 gear kneading for 7 minutes after adding softened butter, continue 6 gears kneading for about 6 minutes or so. A5/a6 Cook Machine Use 2 gears to knead for 9 minutes, then add softened butter and continue to knead in 2 stops for about 7 minutes. Depending on the type of flour, the state of the dough, and the filming time are different, please adjust as appropriate.
After the recipe is halved, the dough is less stressed when kneading the dough with the cook machine, so the kneading time may take longer.
Knead the dough, place in a large bowl, cover with plastic wrap and let stand for 20 minutes.
Divide the waking dough into 6 parts, knead and cover with plastic wrap to loosen for 10 minutes.
Roll out the slacked dough and roll it up tightly. Roll into a cylindrical shape.
Place the rolled dough in a 450g toast box. Put 3 dough in each toast box.
Once in the toast box, the final fermentation is ready. After closing the lid of the toast box or covering it with a damp cloth, you can not create another fermentation humidity, as long as the temperature is sufficient. Wait quietly for the dough to ferment and swell.
Fermentation temperature can be from 25 °C to 35 °C. The fermentation time varies depending on the temperature and may take 1.5-3 hours.
Fermentation to 8 and a half minutes of the mold is sufficient. Close the lid of the toast box, preheat the oven to 170°C, put the mold into the lower layer of the oven and bake for about 40 minutes. Please adjust the temperature and time according to the actual situation. Baked toast, wear insulating gloves, remove the mold while it is hot, and place on a cooling rack to cool.
When the toast is baked, the coloring is not observed, and it may be necessary to bake it twice to adapt to the situation in your own oven. If the color is too dark after baking, you need to reduce the temperature as appropriate next time, and conversely, if the color is too light, you should increase the temperature.
When it is cooled to the surface and the temperature is not felt when it is pasted on the palm of your hand, it can be put into a sealed box or sealed bag, and the seal is stored. You can also slice and save later. Store at room temperature and taste best after eating within 2 days.