Ingredients
High gluten powder (Queen Showa Pioneer Strong Powder)
380g
Salt
38 grams
Egg white
4g
dry yeast
118 grams
Fresh milk
190 grams
Recipe for Egg White Fresh Milk Toast
- Put all ingredients except butter into the chef’s mixing bucket. Note that some water should be reserved. Each type of flour has different water absorption properties, and the efficiency of machine kneading is also different. The amount of liquid should be adjusted according to your actual situation.
- First, slowly form a dough, then knead it in 4th gear until it expands. Add butter and knead it until it is completely kneaded. The dough will not stick to the barrel wall and is very elastic.
- Round and ferment at room temperature to double the size.
- After fermentation, you can dip your fingers in the powder to poke holes without rebounding or collapsing.
- Divide equally into four parts, roll and relax for 15 minutes.
- Once relaxed, roll out the dough.
- Roll it up and let it relax for another 15 minutes, then cover the dough with plastic wrap.
- Roll the dough longitudinally and roll it out to a length.
- Roll it up, close the mouth, and place it down into the mold. Apply release paste to the mold beforehand.
- Perform final fermentation in a warm and humid place, with a final fermentation humidity of 75% and a temperature not exceeding 38 degrees.
- Enter the preheated Gaobike GXT60 fan at 140 degrees Celsius for 35 minutes. Adjust the firing time according to your own oven. A regular oven can bake at around 170 degrees Celsius for about 30 minutes.
- Immediately remove the mold from the furnace, the color is uniform and very beautiful.
- The next day, the slices were sliced and the tissue was delicate, and the skin was also very thin. Eating them empty was great.
