WHAT YOU NEED

Ingredients

High starch flour 300 grams
195 grams of ice water
5.4 grams of salt
24 g of white sugar
15 grams of butter
15 grams of pork fat
12 grams of milk powder
3.6 grams of yeast

How TO MADE Classic white toast

Steps 1 to 4

1. The dough is mixed with materials other than butter until the surface is slightly smooth.

2. Then we take a piece of dough and check the condition of the dough.

3. The dough can be pulled apart slowly by hand, but it is not easy to do it very thinly, if you do it a little thinly it will be torn out of the crack, and the edge of the crack is not smooth.

4. Add softened butter and pork fat and knead the dough to a smooth state.

Steps 5 to 8

5. Take another piece of dough and slowly open it, at which point the dough can be pulled out of a tough thin film, pierced with a finger, the edge of the hole is smooth, and the dough is then kneaded.

6. It is placed in a container with a protective film to ferment to 2.5 to 3 times the size.

7. The fermented dough is removed, the air is expelled under pressure, divided into three equal parts, the rolled lid is loosened for 15 minutes.

8. Shaped into an ellipse

9. Roll up and relax for 15 minutes.

10. Open again and roll up.

11. It is placed in a potato mould for secondary fermentation.

12. Ferment until 8 servings are full. Add the egg juice, preheat the oven to 180 degrees, and bake on top and bottom for 40 minutes.

13. (Temperature and time for reference only)

14. Copy and paste.

Handy cooking tips

　　If pork fat is not available, butter can be substituted, and milk powder in the recipe can be reduced or eliminated altogether.It's the first time I've done 1.5 to 2 rounds.The second roll is suitable for 2.5 to 3 laps.