Toast
Ingredients
- High-gluten flour 200g
- Low gluten flour 50g
- Egg liquid 30g
- Pure milk 40g
- Water 75 grams
- Sugar 40g
- Condensed milk 15g
- Milk powder 15g
- Salt 3 grams
- Yeast 4g
- Butter 30g
Steps
1. Prepare materials
2. Put all the ingredients except butter into the kneading bucket of the chef machine and start the kneading process
3. After kneading for about 10 minutes, add butter and continue the kneading process
4. Knead until it is fully expanded and the thin glove film can be pulled out
5. Take out the ball, put it into a container, and leave it in a warm place to ferment until it doubles in size
6. Dip your fingers into water or flour and poke a small hole. If it does not rebound or shrink, the fermentation is successful
8. Use a rolling pin to roll all the dough into a beef tongue shape, roll it up, cover with plastic wrap and let it rest for 15 minutes
9. Then use a rolling pin to roll it into a ox tongue shape and then roll it up, put it in a toast mold and cover it with plastic wrap for the second time
10. When it is 8-9 minutes full, put it in the preheated oven, raise the heat to 145 degrees, lower the heat to 170 degrees, and wait for 40 minutes on the bottom layer. When the color is satisfied, cover it with tin foil until the color is satisfied. After baking, take it out of the mold while it’s hot and place it on the grill to cool
11. Finished product picture
12. Figure 2
Tips
- Four has different water absorption properties. Do not add liquid at once. The oven temperature and time are for reference only. You should refer to the temperament of your own oven.
