Main Ingredients
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Jinshan Japanese Toast Powder 270g
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Eggs 60g
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Milk 80g
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Condensed milk 35g
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Whist cream 35g
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Milk powder 25g
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30 grams of fine sugar
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20 grams of butter
Accessories
High sugar resistant yeast
4g
Rose sea salt
2g
Pure milk shredded and spit Si’s method
1.
First prepare all the ingredients.
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2.
Put all the liquid ingredients into the bread machine barrel first, and then add all the remaining ingredients except butter.
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3.
Put the bread bucket into the bread machine and start the mix program.
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4.
Knead until a thick film can be pulled out, about 7-8 minutes. (The time here is for reference only, everyone’s machine is different)
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5.
Add the softened butter .
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6.
Knead until a uniform glove film can be completely pulled out.
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7.
Finally, knead it into a smooth and non-sticky dough.
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8.
Divide the dough into three equal parts. It does not need to be fermented at one time. Do not over-knead the three doughs here. . (Each portion is about 186g)
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9.
Take a piece of dough and roll it out to a length of about 40cm.
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10.
Roll up from top to bottom.
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11.
The other two are rolled in the same way.
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12.
Then do not relax, directly take a rolled dough, gently roll it out again, the length is about 50cm.
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13.
Roll up from top to bottom.
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14.
Roll the other two in the same way and put them into the toast box.
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15.
Prepare a bowl of hot water and put it in the oven for fermentation.
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16.
Ferment until about seven minutes full.
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17.
Then preheat the oven to 190 degrees and lower the heat to 170 degrees and put the toast box into the oven. Bake the middle and lower layers for about 40-45 minutes. (The temperature and time are for reference only, each oven is different)
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18.
Take out the mold immediately after baking.