Milk toast

WHAT YOU NEED

Ingredients

High starch flour 300 grams
6 grams of yeast powder
One egg.
40 grams of fine sugar
3 grams of salt
20 grams of butter
150 ml of milk
30 ml of hot water
A moderate amount of whole egg juice

How TO MADE Milk toast

Steps 1 to 4

1. All the other ingredients, except the butter, are added to the pan and mixed together until the flour is basically smooth.

2. And then the butter is completely softened, and then the dough is mixed, and then the dough is mixed, and then the dough is mixed, and then the dough is mixed, and then the dough is mixed.

3. The ground flour is then placed in a container, covered with a preservative film, and placed in the oven; a plate of warm water is placed at the bottom of the oven and fermented for 30 to 40 minutes until the dough is about twice the size and the hole does not shrink when poked with a finger

4. Remove the fermented dough, grind it into 3 pieces, put it on the table and let it stand for 15 minutes.

5. After exhausting the air, rub the dough into 3 slices, roll it up, put it in a toast mold, cover it with a preservative film, put it back in the oven, ferment for 30-40 minutes, until the dough expands to 7-8 parts

6. Then remove the preservative film, finally brush on the right amount of egg juice, put it in the oven, bake it at 150 degrees for 30-40 minutes, the picture looks like it's been baked for about 15 minutes, then color it, cover it with tin paper to avoid excessive coloring

7. After the exam, take out the mold and take it off when it's hot!

8. PS: I tried cheese toast again, but after the first fermentation, when the air is finished, I want to roll it up and put it in the mold, lay the dough, spread the cheese, then roll it up, put it in the mold, and do the second fermentation.

9. None of the other steps have changed.

10. It tastes good too.

11.

Handy cooking tips

　　The yeast flour is poured into warm water until it is completely mixed, the milk is not added all at once, according to the moisture of the flour, add the milk in moderation