Since childhood, I have loved to eat that soft and sweet white toast.I don't know how many of you have had this experience, like to squeeze the toast into a porcelain cake, take a bite, the taste is strong, the smell of milk is concentrated, haha.Today's toast is made of soft silk, milk-scented, bread machine and flour, guaranteed to come out of the legendary glove film!

WHAT YOU NEED

Ingredients

High starch flour 300 grams
45 g of white sugar
1.2 grams of salt
Nestle whole milk powder 18 grams
36 grams of whole egg juice
150 grams of milk
36 grams of butter
3 grams of dry yeast

How TO MADE Milk-scented toast, bread maker and dough guaranteed to come out of the film

Steps 1 to 4

1. High-strength flour, white sugar, salt, milk powder, and eggs are mixed in a mixing barrel in a packing machine.

2. After opening and stirring the dough evenly, pause, add the milk, do not add the entire amount in the recipe at once, according to the water absorption of the flour, flexibly handle, the whole and the finished dough can be cooked without dry powder.

3. High-quality flour has a high water absorption, which is basically exhausted, and if the flour is particularly good, additional milk is needed.

4. Add butter and dry yeast after stirring to a certain extent.

Steps 5 to 8

5. Continue to stir.

6. After a smooth process (20 minutes), the surface of the dough becomes smooth, pull out a round piece and pull it out to see, at this point the dough has a lot of stretch, but it is still easier to break.

7. So we need to add another addition procedure (20 minutes).

8. After the two-sided procedure, the legendary glove film can be pulled out: a uniform thin film that can reveal fingerprints.

Steps 9 to 12

9. A steel plate is placed on the heating pipe under the oven, adding water to maintain humidity in the oven.

10. The fresh storage bag is wrapped in a stirring bucket, placed in the oven to develop the fermentation function for the first fermentation (or directly in the bread machine, depending on personal habits), fermentation for 30-40 minutes.

11. Swell to twice the size, but don't over-ferment.

12. Use a scale to divide the average into four doses.

Steps 13 to 16

13. Each dough is shaped like a picture: the dough grows in a striped shape, the bottom is drawn into a square corner, rolled from top to bottom, the edges of the roll are folded together, do not let the middle be exposed, evenly placed in the toast mold with a baking paper cushion.

14. Continue to wrap in a preservative bag, put in the oven and ferment for 40-50 minutes.

15. The dough should be inflated to the same height as the mouth of the mold, but do not over-ferment, as it will also expand quickly when baked.

16. Remove the preservative bag, brush a layer of egg yolk on the surface, preheat the oven to 180 °C and reduce to 160 °C.

17. Put it in the oven and bake it in the middle for 30 minutes, because the toast is thicker and it takes a longer baking time to fully cook the inside.

18. The surface begins to color in about 10 minutes.

19. Note that when the surface is colored appropriately, a layer of tin foil should be added to the top to prevent the surface from turning black.

20. It's delicious, it's soft, it's sweet, it's full of milk, it's full of jelly, it's full of flavor.

21. Welcome to the concern