Tomorrow is the Mid-Autumn Festival, and I would like to wish my friends a happy Mid-Autumn Festival! These days, two little boys have not been to kindergarten, three children in their class have been infected with hand-foot-and-mouth disease, so they have to cancel school, so these two little boys are at home every day, and I have to watch them every day without fear of being infected, because the incubation period of hand-foot-and-mouth disease is several days long.During this time, I made a lot of mooncakes, and of course, it's also essential to make the bread that my son likes to eat, for the bread, no matter what kind of bread I make, they love to eat, of course, their favorite is the sausage bag, and my favorite is this milk toast, I feel like I can't eat it anyway.The classic milk toast, which is soft, silky, milk-scented and chewy, should be loved by many, right?

WHAT YOU NEED

Ingredients

High flour 280 grams
4.5 grams of instant yeast
168 grams of milk
High flour 120 grams
48 grams of fine sugar
5 grams of salt
80 grams of milk
40 grams of egg juice
16 grams of milk
32 grams of butter
A moderate amount of whole egg juice

How TO MADE Toasted milk

Steps 1 to 4

1. The middle part of the yeast is neutralized in milk, mixed with flour, and fermented at room temperature to about four times its size.

2. The fermented middle seeds are torn into small pieces and mixed with ingredients other than butter in the main dough until the expansion stage.

3. Add butter, stir until complete, and let it cool for 30 minutes in a warm place.

4. After removing the loosened dough, extract 500 grams of dough, divide it into 3 equal parts, then divide the remaining dough into 5 equal parts, roll and loosen for 15 minutes.

Steps 5 to 8

5. The loose dough is kneaded into an elliptical shape.

6. The back of the face is folded inwards one-third of the way to the left and right.

7. The dough will be folded after folding.

8. The bottom is thinly pressed after folding, rolled from top to bottom in a roll, and lightly pressed into the mouth.

Steps 9 to 12

9. It's time to put the toast in the mold.

10. Put in the oven for final fermentation.

11. After the final fermentation, the egg yolk is brushed on the surface of the dough.

12. It is placed in the lower layer of the oven, preheated to 180 degrees, set on fire, baked for about 30-35 minutes, and cooled immediately after being removed from the oven.

13.

Handy cooking tips

　　The seeds are torn into small pieces and mixed with other materials.If you want to make a toast from a 450 grams toast mold, you can multiply the amount of ingredients by 63%.