Low sugar and low oil fresh milk toast, soft and delicate, do you know how to make it?
In recent years, people have gradually created some types of low-calorie and low-energy toast breads, which ensure fine texture and sweet taste while reducing the use of sugar and unsalted butter. Toast bread with a lot of fresh milk should be low in calories and fat.
Toast bread should taste good and be low in calories. Enjoy the recipe of fresh milk toast with less sugar and less oil. It is not only soft and delicate , low calorie and low fat is the key point. Today, friends are enjoying this toast bread. It not only has a gorgeous and soft texture like clouds, but the key link is to reduce the use of white sugar and unsalted butter by about two-thirds. The blessing of a lot of fresh milk is the highlight of this toast bread, and it is also the guarantee of the rich milky flavor of this toast bread. You don't need any help, just eat it with your fingers. It's all so delicious that you can't get enough of it. This type of toast bread is also a relatively easy-to-operate type of toast bread. It is a basic type of toast bread and is very suitable for cake baking beginners and novices in cooking skills. Make you fall in love with the kitchen and become a person who loves cake baking and life! Production process of fresh milk toast bread with less sugar and less oil
1. Prepare materials in advance: 40 grams of unsalted butter, cut into small pieces of unsalted butter, let it soften at room temperature. Weigh 540 grams of bread flour, 40 grams of white sugar, 6 grams of salt, 20 grams of baby milk powder, and 6 grams of yeast powder, put them into the dough mixing bucket, and mix well. According to the water-absorbing capacity of your own bread flour, add 370-390 grams of fresh milk, mix to form a dough, and knead into a smooth dough. Remember not to add fresh milk all at once. Reserve about 20 grams of fresh milk and add it as appropriate according to the feel during the dough making process.
2. Move the thick batter to the chopping board and keep kneading the dough. At first, the batter may stick to the surface and stick to your hands. With the help of the dough scraper, as you continue to knead the dough, the dough will gradually appear. With more water gluten, the batter will gradually stop sticking to the surface. At this time, knead in the butter that has softened at room temperature in batches, and knead the dough again for about 20 minutes. At this time, cut off a small piece of batter and pull it with both hands, which will produce an overly thick water fascia with relatively low elasticity and is easy to pierce with your hands. The resulting hole will be incomplete and irregular, which is the "expansion stage". Continue kneading the dough for about 10-15 minutes. More and more water gluten will be formed. Cut off a small piece of batter and pull out a thin, transparent and elastic fascia that is not easy to pierce. After piercing, The edge of the hole formed is smooth and smooth, which reaches the "thorough stage", which is what we often call the "glove film stage".
3. Okay, for kneading the dough, you can also use a kneading machine to completely replace manpower, saving time, effort and convenience. Put the kneaded dough into the fermentation bucket and cover the surface with a plastic bag to prevent the batter from drying out. Depending on the indoor temperature or seasonal changes, ferment for 1-1.5 hours at a time to ferment the flour to 2-2.5 times the size. Inspection criteria: Dip a small amount of bread flour with your hands and insert it from the core of the batter. If the edges of the hole formed are smooth and smooth, without shrinking or collapsing, the fermentation level of the flour will be almost perfect. If the edge of the hole shrinks rapidly, it means that the fermentation is not done yet, and it needs to continue fermenting for 10 minutes; if the edge of the hole collapses quickly, it means that the fermentation has gone too far, and there may be no way to save it.
4. Move the fermented dough to the cutting board and knead again until it is even and fine. After weighing, the batter is divided into 6 portions. Each piece of batter is kneaded again, rolled into a round shape, and placed on a stone board. Pay attention to leaving enough space, cover the surface with a fresh-keeping bag, and ferment for 15 minutes in the middle.
5. Knead the dough that has risen in the middle, and roll it into a columnar shape. Use a rolling pin to spread it into a long tongue shape with a smooth surface. Turn it over and spread it out again to the same width as the toast mold. , the shape of a long tongue is smooth and shiny, and the lower part is molded by the hand to create a slightly thinner and wider shape.
6. Fold the batter into toast rolls from top to bottom, about 2-2.5 circles is best. Put the rolled toast rolls into the toast mold, and make a group of 3 rolls, evenly distributed Swing in.
7. Pour more than half of the boiling water into the baking pan and place it on the lower level of the electric oven to maintain the necessary prerequisites for secondary fermentation: a temperature of 38 degrees and an ambient humidity of 85%. Place the toast mold on the middle-high grill of the electric oven and let it ferment for about 30 minutes, until the toast mold is 9 minutes old.
8. Remove the baking pan from the boiling water, brush the surface of the toast with a layer of whole egg liquid, place the lower grill of the electric oven, set the heat to 160 degrees, remove the heat to 190 degrees, and bake for 35 minutes. . Watch closely during the last 10 minutes or so. If coloring is too fast, be sure to cover it with tin foil. Take out the baked toast bread, let it cool slightly to room temperature, then take it out of the mold, put it in plastic wrap after it is completely cool, and store it at room temperature. Remember, toast and Western-style pastries such as toast must not be refrigerated, as this can easily cause water gluten to break and accelerate the aging of toast and toast. Detailed recipe for fresh milk toast with less oil and sugar. The texture is soft and delicate, and the key point is low calories and low fat.
Pair it with a cup of hot milk for breakfast, or a cup of green tea for afternoon tea. It’s definitely the perfect way to relax!