Ingredients

450g high-gluten flour, 50g low-gluten flour, 40g milk powder, 40g fine sugar, 285g pure milk, 40g light cream, 5 yeast grams, 8 grams of salt, 30 grams of butter, 2 450g toast boxes

450g milk toast (without lid) - How to make a color screen fully automatic steaming oven

Put the eggs, caster sugar, salt, whipping cream, milk powder and milk into the mixing bowl and mix well until the sugar is completely dissolved.

2. Add yeast, low-gluten flour and high-gluten flour and mix evenly at low speed, then turn to high speed and beat until the dough becomes chewy and leaves the barrel. Then add butter, beat evenly at medium speed and knead until the dough is soft. Pull out the membrane. Note: When beating, pay attention to whether the dough is moist enough. If you find that the dough is dry, add milk in small amounts until the dough is moderately soft and hard.

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

4. Every 5 minutes while the dough is loose and fermented, fold the dough. The folding technique is to lift one side of the dough, then pull it up and fold it toward the center. Fold all four sides toward the center to complete one fold. .

5. When folding for the third time, let the dough ferment until it is about 1.5-2 times in size. Dip your fingers in flour and poke a hole into the dough. Just make sure the hole does not shrink.

6. Pat the loosened dough, deflate it, roll it up and divide it into 8 equal pieces of dough, roll it into a ball, cover it with plastic wrap and let it relax for ten minutes.

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

8. After rolling all the dough in turn, continue to cover with plastic wrap and let it rest for 10 minutes, then repeat step 7 (take a piece of loose dough and roll it flat into a long tongue shape, then roll it up from top to bottom into a roll.) Then put the rolled bread roll bottom down, put it in a greased toast box, put it on the bottom layer of the oven, and use the fermentation function at 40 degrees for the final fermentation for 1 hour, until it is about toasted The box is 90% full. Note: The fermentation time is for reference only. The fermentation time should be extended or shortened according to the actual size of the toast.

9. Take out the fermented toast, remove the plastic wrap, and then use a dry towel to clean the oven from the steam. Set to 140 degrees upper and lower fan bake mode for 50 minutes. After preheating the oven for 10 minutes, immediately put the baking sheet into the oven on the first level from the bottom and bake for 40 minutes.

10. When baking for 18 minutes, open the oven door, rotate the baking pan 180 degrees, and immediately close the oven door. When baking for 30 minutes, if the color has settled enough, cover the surface of the toast with a piece of oil paper or tin foil until the baking time is completed. After taking out the toast, shake it vigorously a few times, take it out of the mold while it is still hot, and place the toast on the baking rack to cool.

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