Condensed milk cotton toast
Make bread in summer, cook machine bucket and ice bag.
Step 1 . First, let's make medium flour dough. Pour 400g high gluten flour into a bowl.
Step 2 . Add 240 grams of water.
Step 3 . Add 5g yeast and stir well.
Step 4 . Use your hands to knead the dough. If it can be kneaded here, don't overdo it.
Step 5 . Cover with plastic wrap, refrigerate and ferment for more than 12 hours, and the medium type dough will be fine (75% of the medium type dough can make bread).
Step 6 . Take out the fermented medium type dough and cut it into small pieces.
Step 7 . Put it in the chef's bucket, add 120g of high gluten flour, 30g of egg liquid, 1g of yeast, 60g of ice cubes, and 104g of condensed milk (condensed milk replaces all sugar to make the bread and milk more fragrant).
Step 8 . First turn on gear 2 to stir evenly, then turn on gear 6~7 to stir the dough.
Step 9 . The dough is kneaded to the primary expansion stage.
Step 10 . Add salt.
Step 11 . Add softened butter.
Step 12 . Beat the dough again.
Step 13 . When the dough is kneaded to the full expansion stage, a flexible and thin glove film can be pulled out (this flexible and malleable film can support the carbon dioxide gas produced by yeast and produce fluffy and soft bread). The whole dough mixing time is controlled at 15 minutes, and the dough temperature is controlled at no more than 26 degrees.
Step 14 . Take out the dough and beat it a few times to get together.
Step 15 . Cover and ferment for the first time at room temperature to twice the size (about 40 minutes).
Step 16 . Fermented dough.
Step 17 . Press to exhaust.
Step 18 . Divide into six equal parts.
Step 19 . Reunion separately, cover with plastic wrap, and relax at room temperature for 20 minutes.
Step 20 . Take out a dough.
Step 21 . "Open".
Step 22 . Turn over and fold three times.
Step 23 . Again, "long" (about 30cm).
Step 24 . The bottom is thin.
Step 25 . Roll up from top to bottom.
Step 26 . One embryo is good.
Step 27 . In groups of three, put them into the toast box in turn.
Step 28 . Put it into an oven that cannot be opened, and put a basin of hot water at the bottom to help fermentation. The temperature is about 38 ℃, and the humidity is 85%.
Step 29 . The dough is fermented to 8 minutes full (about 40-60 minutes, observe the dough state).
Step 30 . The position of one knuckle from the mold.
Step 31 . Preheat the oven, 160 ℃, middle layer, and bake for 25 minutes (the temperature and time shall be adjusted according to the temperature of your own oven).
Step 32 . When it is out of the furnace, brush the butter while it is hot to lock the moisture.
Step 33 . okay.
Step 34 . Finished product drawing.
Step 35 . Soft, brushed and creamy.
Step 36 . Finished product drawing.
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