Fresh Milk Toast (Old Dough Method) Recipe
Fresh Milk Toast (Old-Ferment Method) is a nutritious and delicious dish, with simple preparation.Cooking Network The editor will provide a detailed explanation of the simple method to make Fresh Milk Toast (Old-Ferment Method).
Fresh Milk Toast (Old-Ferment Method)Ingredients Introduction
High-gluten flour Flour(210g) Milk powder(8g) Egg liquid(20g) Salt(3g) Yeast(2g) Old-ferment(66g)
The steps to make Fresh Milk Toast (Old-Ferment Method):
1. Finished product image.
2. First, make the old-ferment: 40g high-gluten flour, 26g water, 0.5g yeast, 1g salt.
Mix all the materials for the old-ferment and knead into a ball. Cover with cling film and let it ferment at room temperature until it doubles in size. After pressing out the air, cover again and refrigerate to preserve.
Usually, the old-ferment can be stored in the refrigerator for 3 days. I usually make it on one day and use it the next.Bread.
The image shows the old-ferment taken out of the refrigerator after a day.
3. Break up the old-ferment into pieces, and add all other ingredients except softened butter to the bread maker.Butter.
4. Start the bread machine for kneading until it reaches the extensible stage, then add the softened butter and continue kneading.
5. Continue kneading until it reaches a complete state, able to stretch into a sturdy film.
6. Knead into a ball, cover with cling film, and let it rise in a warm place.
The rising temperature should not exceed 28 degrees Celsius.
7. After doubling or reaching 2-2.5 times its size, poke a finger through the dough; if no indentation returns, the first rise is complete.
8. Remove and stretch out to deflate, then weigh and divide into three equal parts, knead each piece into a ball, cover with cling film, and let rest for 10 minutes.
Deflate by pressing on the surface of the dough with your hands or using a rolling pin.
9. Roll out each rested dough piece into an oval shape.
10. Flip the dough, place the smooth side down, roll it up from top to bottom.
11. Complete for all pieces. Cover with cling film and let rest for 15 minutes.
12. Roll out again into a tongue shape.Tongue.
13. Flip the dough, roll it up from top to bottom. Complete for all pieces.
14. Place in a loaf pan.
15. Place in an oven with a baking tray of hot water at the bottom for the final rise.Oven.
The rising temperature should not exceed 38 degrees Celsius.
16. Once risen to about 80%, remove and place in the preheated oven on the middle rack, using fan-assisted heat at 180 degrees Celsius for 40 minutes. When appropriate browning occurs, cover with aluminum foil until fully baked.
17. Take out of the oven and let cool on a wire rack immediately after baking. Cool to slightly warm when packing in bags for storage.
18. Once completely cooled, slice or hand-tear as desired! The little hand in the picture is my daughter, eager to eat before I could take a photo, so we changed from slicing to tearing by hand.
19. Internal structure image, clearly layered with excellent elasticity. Internal view.
20. Internal view.
21. Internal view.
Internal photo.
