Golden toast (old noodle method)
Ingredients
- 老面 132g
- Queen Japanese Toast Mold 420g
- Yeast 4g
- Milk 250g
- Milk powder 16g
- Sugar 60g
- Salt 6g
- Butter 40g
- Egg yolk 40g
Steps
1. Put all the ingredients except butter into the bread machine barrel and start the dough function (add 8-10 minutes after 20 minutes for one program)
2. Check the dough after kneading for 15-20 minutes, and add butter when it appears thicker
3. Pay attention to the condition of the dough in the last few minutes. If you can pull out the unbreakable glove film, you can finish kneading
4. Take out the dough, roll it into a ball and put it into a basin, cover it with plastic wrap and let it rise (25 degrees-28 degrees)
5. Dip your hands in flour and insert into the dough. If it does not collapse or shrink, the fermentation is complete
6. Press the dough lightly to deflate the air, divide it into 6 equal parts, and let it rest for 30 minutes (two 450g toast molds)
7. Take a piece of dough and roll it into an oval
8. Fold it in three and roll it from top to bottom
9. Place into toast mold
10. Start the fermentation function of the oven at 38 degrees for one hour
11. Let the mold reach 80% to 90% mold height (press the dough lightly to ease the retraction)
12. Cass 960A steam oven is set to 170 degrees and the time is 40 minutes (preheating for 8 minutes and baking for 32 minutes)
13. Unmold immediately after coming out of the oven, place on a drying rack until hand warm, then seal and store
14. Pure golden skin
15. I call it "golden toast"
16. Here’s another one!
Tips
- If it is a home oven, the recommended temperature is 180 degrees for 35-40 minutes, but individual ovens are different, so you need to control the time yourself!
- The bread machine kneading dough refers to the 6D-1352 model of Dongling
- Fangzhong old noodles are the dough that was deliberately left over when making bread last time. It can be taken out at any time after being refrigerated
