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#做道好菜, self-pampering! #牛奶吐司 (70% medium)

author:Bean and fruit delicacies
#做道好菜, self-pampering! #牛奶吐司 (70% medium)

The recipe is two 300g toast box quantities

by Pineapple Nana

High powder (medium) 235

Sugar (medium) 8

Fresh yeast (medium seed) 12

Milk (medium) 150

High powder 100

Sugar 50

Salt 4

Eggs 30

Fresh yeast 3.5

Milk 25

Butter 30

#做道好菜, self-pampering! #牛奶吐司 (70% medium)

1, all the materials of the medium dough are mixed into a dough, no need to be smooth, the temperature is 32 degrees to ferment for about 3 hours until the dough expands three times

#做道好菜, self-pampering! #牛奶吐司 (70% medium)

2, the interior is full of honeycomb

#做道好菜, self-pampering! #牛奶吐司 (70% medium)

3: Knead all the ingredients of the fermented medium dough and the main dough except salt and butter into a ball, add salt after the dough, knead until the coarse film appears, add butter, knead until extended, cover the plastic wrap and ferment at room temperature for 30 minutes

#做道好菜, self-pampering! #牛奶吐司 (70% medium)

4: After half an hour, divide the dough into 8 parts and roll in a circle, cover with plastic wrap and relax for 20 minutes

#做道好菜, self-pampering! #牛奶吐司 (70% medium)

5: Roll out the slack dough into a beef tongue shape, roll it thin at the bottom and roll it up from top to bottom. Cover with plastic wrap to relax for 20 minutes

#做道好菜, self-pampering! #牛奶吐司 (70% medium)

6. After relaxation, roll out the roll again, roll it thin at the bottom, roll it up again, and the number of circles of the roll is 2.5 circles

#做道好菜, self-pampering! #牛奶吐司 (70% medium)

7、 Put the dough into the toast box and make two rounds, the temperature is 32 degrees, the humidity is 70%

#做道好菜, self-pampering! #牛奶吐司 (70% medium)

8, sent to the mold 9 points full, oven on 160, under 170, baking 30 to 35 minutes, the specific temperature according to their own oven temper as appropriate adjustment, baking until the color cover tin foil

#做道好菜, self-pampering! #牛奶吐司 (70% medium)

9. Release the mold immediately after baking

1, dough fermentation does not absolutely depend on the time, to see the state of the dough 2, medium dough can be fermented after the 4 degrees refrigeration of the next day to use

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