45g of high-gluten flour, 5g of low-gluten flour, 4g of milk powder, 4g of fine sand sugar, 285g of pure milk, 4g of light cream, 5g of yeast, 8g of salt, 3g of butter, 45g of two

45g milk toasts from toast box (without cover)-full-automatic steaming oven with color screen.

2. add yeast, low-gluten flour and high-gluten flour, stir them evenly at low speed, then beat them at high speed until the dough comes out of the barrel, add butter, beat them evenly at medium speed and knead them until the dough can be pulled out of the film. Note: When beating, pay attention to whether the dough is full of water. If the dough is found to be dry, add a small amount of milk until the dough is moderate in hardness.

3. Sweep a layer of oil on the countertop of the chopping board, then pick up the dough, put it on the countertop, round it, cover it with plastic wrap, and perform basic loosening fermentation (about 25 minutes).

4. Fold the dough every 5 minutes during the loose pan fermentation. The folding method is to lift one side of the dough, then pull it up and fold it to the center, and fold all four sides to the center, so as to complete a folding.

5. when the dough is folded for the third time, let it ferment to about 1.5-2 times its size, and stick your finger with flour to poke a hole in the dough so that the hole will not shrink.

6. Beat the dough that has been loosened, exhaust it, roll it up and divide it into eight equal dough, round it, cover it with plastic wrap and loosen it for ten minutes.

7. Take a piece of dough with loose tendons, flatten it, roll it into a long tongue shape with a rolling pin, and then roll it into a roll from top to bottom.

8. After all the dough is rolled in turn, continue to cover with plastic wrap and relax for 1 minutes, and then repeat step 7 (take a piece of dough with loose tendons and press it into a long tongue shape, and then roll it up from top to bottom. ) Then put the rolled bread roll with the bottom facing down, put it in an oiled toast box baking tray and put it in the bottom floor of the oven for the final fermentation for 1 hour with the fermentation function of 4 degrees, until it is about 9% full in toast box. Note: the fermentation time is for reference only, and the fermentation time should be extended or shortened according to the actual size of toast.

9. Take out the fermented toast, remove the plastic wrap, and then clean the oven with a dry towel to dry the steam. Set the baking mode with a 14-degree upper and lower tube fan for 5 minutes. After the empty machine is preheated for 1 minutes, immediately put the baking tray in the bottom layer of the oven and bake for 4 minutes.

1. When baking for 18 minutes, open the oven door, turn the baking tray 18 degrees, and immediately close the oven door. When the toast is baked for 3 minutes, if the face is heavy enough, cover the toast with a piece of oiled paper or tin foil until the toast is baked. After taking out the toast, shake it a few times, take off the mold while it is hot, and put the toast on the baking net to cool.

11. The temperature, time and mode of this recipe are only applicable to the color screen automatic steaming oven I use. The actual temperature, time and mode should be adjusted according to their own oven.