How to make super cooked milk toast

People eat a lot of food in their lifetime. Only delicious food that is cooked with care will make people linger. Well, let me introduce to you how to make super cooked milk toast.

1. Put the following ingredients for Tangzhong dough A: [70g fresh milk, 30g unsalted butter, 3g fine sugar, 1/8 teaspoon (half of 1/4 teaspoon) salt] into a pot and bring to a boil, then remove from heat.

2.121 Make the tangzhong dough: tear the refrigerated tangzhong dough into small pieces. Add B [700g high-gluten flour, 2g instant dry yeast, 430g fresh milk, 20g fine sugar] (First, activate the yeast by soaking it in about 30g warm milk), all ingredients, stir slowly until evenly mixed (until it does not stick to the bowl), put into a bowl, and cover with plastic wrap. Ferment at room temperature for about 60 minutes, then put it in the refrigerator for fermentation for more than 36 hours (more than 36 hours and less than 72 hours. I refrigerated it for 48 hours) (After the Tangzhong dough is refrigerated, take it out around 8:00 the next day, tear it into small pieces and make medium-sized dumplings)

3.212 Add 70g high-gluten flour and stir until it forms a uniform dough. Seal the container and let it cool to room temperature. Then put it in the refrigerator for 16 hours. (I started making the soup at around 13:15 on the first day. After it cooled, I put it in the refrigerator at around 14:00 to start refrigerating.)

4. Take out the fermented dough and tear it into small pieces. (Picture 4 shows the dough after 48 hours of low-temperature fermentation) (The refrigerated middle dough should be taken out at around 8:00 on the fourth day)

5. Tear the medium seed into small pieces and put it into a bowl, mix it with material C, and beat it until elastic (stringy). Then add D unsalted butter and beat it until it is fully beaten. Put it in a bowl, cover with plastic wrap, and continue to ferment for about 20 minutes.

6. Ferment until it is about twice as large (the addition of the seed in the 48-hour low-temperature refrigeration shortens the fermentation time, and the dough will soon ferment to twice its size)

7. Divide the dough into the required amounts (I divided the dough into: 200g super-ripe milk toast 5 into a 2-jin toast mold with a lid, 167g super-ripe milk toast 3 into a 1-jin toast mold with a lid, 250g super-ripe milk toast 2 into 2 250g water cube toast molds respectively) and ferment for 10-15 minutes in the middle.

8. After the middle fermentation, use a rolling pin to roll it into an oval shape and remove the air. Fold the left 1/3 of the dough up, then fold the right 1/3 up. Then, use a rolling pin to make it longer. Roll the dough with the seam facing down. Put them into the toast mold brushed with unsalted butter for final fermentation.

9. Final fermentation: 38℃ for about 50 minutes, and finally ferment until 80% full.

10. Cover the fermented dough with a toast cover and place it in a preheated oven (middle and lower layer) and bake at 200℃ for about 30-35 minutes. When the bread is out of the oven, unmold it immediately and place it upside down on a rack to cool.

Super-ripened milk toast is delicious, but only when you make it yourself can you truly experience its "delicious" taste. So, now please master the specific method of making this delicacy, go into the kitchen and start cooking. I believe you will be able to realize your dreams soon.