The simpler the toast, the easier it is to make, and the simpler the ingredients, whether it's a sandwich with jam or a pizza with toast, the better the combination of flavors is.The constantly changing taste enhances the child's appetite and energy in the morning.The recipe is from CANDEY, thank you for sharing.

WHAT YOU NEED

Ingredients

High starch flour 300 grams
176 grams of milk
40 grams of whole eggs
4 grams of dry yeast
5 grams of salt
50 grams of fine sugar
Butter and oil 30

How TO MADE Milk toast -

Steps 1 to 4

1. All ingredients except butter are mixed in a bowl and stirred until there is no dry powder.

2. Put it in the bread bucket.

3. Start the bread machine and dough process, 13 minutes.

4. At the end of the process, the dough is smooth, small thin films can be pulled out, to the expansion stage, add softened butter.

Steps 5 to 8

5. Start the dough process again for 20 minutes, and at the end of the process, the dough is pulled out of the large film to the full expansion stage.

6. Remove the dough and put it in a pan to ferment.

7. Fermentation is completed, and the mass is doubled.

8. Remove the dough, sprinkle the powder, and blow out all the air.

Steps 9 to 12

9. Divide the dough into three equal parts, roll and loosen for 10 minutes.

10. Take a dough and compress it into an oval shape.

11. Up and down.

12. It grows tongue-shaped, thin at the bottom, and is rotated 90 degrees.

Steps 13 to 16

13. The dough is rolled from top to bottom, tightened, and squeezed at the bottom.

14. Make three rolls at a time, face down, and put them in the toast box.

15. The second fermentation is completed, until the toast box is 9 minutes full, cover the box with a lid, send to a preheated oven of 180 degrees, lower layer, up and down the fire for 40 minutes.

16. The baked toast is immediately removed, sliced and sealed after cooling.

17.

Handy cooking tips

　　The temperature of the oven is adjusted according to the condition of the oven.The amount of milk used varies depending on the moisture absorption of the flour, do not add the milk all at once when mixing the material, leave 10-20 grams to adjust.3 Fill the pattern with a wet cloth or a preservative film while fermenting to prevent the moisture from evaporating.