Milk toast

3. If you have time to wait, you can cover it with plastic wrap and let it ferment at room temperature for three to four hours. If you don't have time to wait, you can put it in the refrigerator to ferment for about 17 to 20 hours. Specifically, it is not It depends on the time and the fermentation state. Pull out the dough and it will look like a honeycomb. The picture shows the state of fermentation for 17 hours. The honeycomb shape is not very obvious, but the toast after that is also very good. I am the first. I mixed the polish at 10pm and put it in the refrigerator until 6pm the next day.

4. Then put all the ingredients for the main dough except butter. Be careful not to let the sugar come into direct contact with the yeast, including the fermented Polish seeds. Pour them into the chef's machine and mix. Wait until the flour is evenly mixed. , put in the softened butter, just pinch it with your hands until the butter reaches the state of pinch marks, then add the flour and continue mixing with a chef's machine for about 15 minutes. The dough will be very sticky at the beginning. It doesn't matter. If you continue to stir, the picture will appear. Medium, smooth state, will not stick to the bottom of the pot. What I want to emphasize here is that the temperature here is low, so the butter must be softened before use. If it is used directly in the refrigerator, no matter how long you knead it, the dough will not form a film, and the butter will never be integrated into the dough, and the more you knead it, the more it will die. Butter is generally stored at room temperature in winter and does not need to be refrigerated. It needs to be refrigerated in summer.

5. After 15 minutes, the toast came out of the film and was very soft and smooth

6. Take it out from the kitchen machine. If it is a bit sticky, sprinkle some flour on the chopping board. Not too much will affect the internal organization.

7. There is no need to ferment twice as much, just divide it into three equal parts, shape into rounds, cover with plastic wrap and let rest for 15 minutes

8. Roll the relaxed dough into a shape of beef tongue

9. Turn over and roll up from top to bottom

10. Continue to relax for 15 minutes

11. Continue to roll out as shown

12. Roll it out like this

13. Turn over, widen the tail, and press it thin with your fingers

14. Roll up and place the mold

15. Cover the mold with plastic wrap and put it into the oven. Place 50-degree warm water next to it overnight. The oven will start the fermentation function. The warm water will cool down in the middle, so you can change it once.

16. In about an hour, the mold was fermented until it was nine percent full

17. Preheat the oven to 150 degrees and bake for 45 minutes

18. Halfway through, I saw that the bread was getting colored and had to be covered with tin foil. It has grown very tall

19. After baking, take it out of the oven immediately and let the grill cool

20. After cooling, look at the internal structure, it is very soft

21. Very delicious

Tips

1. My toast is suitable for temperatures over 10 degrees or even colder. If it is too hot in summer, all ingredients must be iced,