25 grams of butter

Jin Yan yeast 5g.

20 grams of whole egg liquid

Milk120g

2.5g salt

25 grams of fine sugar

Milk powder 15g

250 grams of wheat flour

How to make brushed toast

Sift the wheat flour first, but the milk powder may not be sieved. Other materials are weighed for standby.

Put sugar, egg liquid and salt into the bread bucket respectively, add milk and mix well.

Then pour in wheat flour and milk powder, and finally add yeast.

Turn on the toaster and knead until stiff. Add butter and continue to knead until it is completely kneaded.

Ferment to twice the size at room temperature.

Squeeze out the air from the dough, knead the dough and leave it at room temperature 15 minutes.

According to different molds, it is divided into different dough sizes.

Roll your tongue with a rolling pin and relax 10 minutes. (You can add your favorite dried fruit)

The rolled dough is rolled up from top to bottom, and the width is the same as that of the toast mold.

Put the rolled dough at the bottom of the toast box.

Put the toaster in an environment with a temperature of 38℃ and a humidity of 85% for final fermentation.

When the dough head is fermented until toast box is 9 minutes full, brush the whole egg liquid. Put it into a preheated 165℃ oven and bake for about 35 minutes. It can be stamped or not. Take out the mold while it is hot, put the toast on the cooling rack, and eat it when it is cold.