Main ingredients:
Fresh milk: 143g; Whole egg: 35g; Granulated sugar: 25g; Salt: 5g; High-gluten flour: 250g; Dry yeast: 4g; Butter: 38g.
Auxiliary materials:
Egg liquid: appropriate amount.
Flavor: Milk flavor; Process: Baking; Time: Several hours; Difficulty: Ordinary.
Detailed Steps for Cooking Milk High Calcium Toast
Put all the ingredients except butter into the bread machine, start the “kneading” program, and the program will end after 20 minutes. Add butter, restart the “kneading” program, and run for 20 minutes before stopping. Turn off the power and put it in a warm place for basic fermentation until the dough does not shrink when a finger dipped in high-gluten flour is inserted, indicating that the fermentation is complete. Take out the dough, divide it into two equal parts, roll it into balls, and let it relax for 15 minutes.
Flatten the dough and deflate it, then roll it into a cylinder.
Fold the top down.
Fold the bottom up.
Roll it out.
Roll it up.
Roll it into a cylindrical shape.
Put it in the toast box and let it undergo final fermentation in a warm and humid place.
When the dough is 80% full, the fermentation is complete. Brush the surface with egg liquid, put it on the lower layer of a preheated 130-degree oven, and bake for 50 minutes with upper and lower heat.
