This toast is low in oil and sugar, soft and fluffy with a silky stretch, it's especially enjoyable to tear and eat. Half of it was already eaten right after baking.

#Food Review Team##Spring Food Competition#

Basic Milk Toast

My family really likes to eat sandwiches. As long as there's a sandwich for breakfast, they're in a very good mood. Currently, the price of sandwiches is quite expensive, a pack of 6 slices of toast costs more than 10 yuan, I can't afford to buy toast and sandwiches. I often make toast myself, one 450g toast can make 6 slices of sandwiches, and the key is that I make toast myself, without any additives or preservatives, to feed my family with peace of mind.

A few days ago, my friends mentioned several times that they wanted to learn how to make toast, and yesterday they invited me to the group to share the process of making toast. More than 300 friends followed me to make toast together. I think as long as you master the basic methods of making toast, you can change them according to your preferences and create various flavors and shapes of bread. The ingredients for making toast are basic, flour, liquid, sugar, salt, dry yeast powder, but with these few things, after kneading into a dough, through fermentation and baking, you can make soft and filamentous toast. It's just a great expectation for the toast that comes out.

This time I divided the production of milk toast into two time periods, I taught my friends how to knead the dough in the morning, and after kneading the dough, I put it in the refrigerator for cooling and fermentation. I went to my parents’ house in the afternoon and continued to make toast. This is also a method I often use, I knead the dough in the morning and put it in the refrigerator, then continue to make bread at night, so I don't need to wait for the fermentation time. Everyone can think of more ways to make the bread-making process more interesting.

IngredientsMountain Tea Flour 500g, Salt 5g, Sugar 38g, Milk Cream 20g, Dry Yeast Powder 5g,

Eggs 50g, Milk 330g, Butter 30g.

Method

First, the butter is placed at room temperature and softened, and the ingredients except the butter are put into the bowl of the kitchen machine for stirring.

Second, stir the ingredients in the bowl with the kitchen machine at a slow speed for 2 minutes, and turn it to a medium speed for 4 minutes to stir into a smooth dough.

Third, add the softened butter, and stir with the kitchen machine at a medium speed for 6 minutes, and stir the dough well, check if it can be stretched into a thin film, and the stirred dough has elasticity.

Fourth, roll the dough into a ball, cover it with plastic wrap, and let it ferment. The fermentation time depends on the temperature and humidity. To save time, I put the dough in the refrigerator for fermentation. The fermentation time is about 8 hours.

Fifth, when the dough has fermented to 2-3 times its original size, complete the basic fermentation. If it's fermented in the refrigerator, after fermentation, restore it to room temperature before continuing the next step.

Sixth, divide the dough into 4 small dough balls, remove the air, roll into a ball, cover with plastic wrap, and let it rest for 15 minutes.

Seventh, roll the dough into a long square, don't roll it too thin.

Eighth, turn over the dough slice, fold two sides to the middle, roll it into a cylindrical shape from top to bottom.

Ninth, put the rolled dough into the toast mold, cover it with a lid or cover it with plastic wrap for the final fermentation.

Tenth, when the dough has fermented to 7/8 of the toast mold, complete the final fermentation.

Eleventh, preheat the oven to 170 degrees Celsius and set the lower temperature to 200 degrees Celsius, put the toast into the oven on the lower layer, and bake for 45 minutes.

Twelfth, after baking, pour out the toast from the toast mold and place it on a wire rack to cool. Store it in a sealed plastic bag.

—Connie says—

First, the absorption rate of different brands of flour is different, you need to adjust the amount of liquid added to the flour.

Second, the baking time and temperature need to be adjusted according to the performance of the oven. If the oven doesn't have independent temperature control function, then bake at 180 degrees Celsius for 45-50 minutes.

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