[How to make milk-flavored toast bread]_Home-made methods of milk-flavored toast bread_How to make milk-flavored toast bread_How to make milk-flavored toast bread

[How to make milk-flavored toast bread]_Home-made methods of milk-flavored toast bread_How to make milk-flavored toast bread_How to make milk-flavored toast bread

Although there are a lot of restaurants outside, if you look closely, you will find nothing more than these: Mala Tang.

Dumplings.

Hot Pot.

Cooking.

Maybe, the dishes in these restaurants taste a lot of “weier”, but most of them are due to the seasoning.

If you want, you can do better at home.

So, let me introduce to you the practice of milky toast bread1.

Knead the dough with a bread machine, knead until the gluten is added, and continue to knead until it is complete, and the film can be pulled out.

Ferment to 2 times larger at room temperature.

Squeeze the air from the dough and add the dough into 3 equal portions.

Wake up at room temperature for 15 minutes 3.

Roll the waking dough into strips of dough, the width is the same as that of the toast box, roll up the dough and roll tightly 4.

Roll the rolled dough down into the toast box and roll the remaining two 5 in the same way.

Place the toast box in the oven and place a box of hot water underneath for the final fermentation6.

Cover the toast lid 7 when the dough is 9 minutes full.

Place in a preheated oven at 165 degrees and bake for 35 minutes.

After baking, remove the mold while hot, cool the toast to the temperature of the palm, and slice the milky toast bread. Although it is ordinary, if you make it yourself, the taste will be extraordinary.

If you want to taste your “unusual”, you will definitely do it immediately.