How to make soft and creamy toast

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies also like to praise the people who make these foods, making those who make these foods feel a long-lost pleasure. Today I will introduce to you the method of making soft and milky toast, so that you can once again experience and enjoy the joy after success!

1. Put all the ingredients except butter into the bread machine, and knead the dough until it is fully kneaded according to the post-oil method.

2. Cover with a damp cloth at room temperature and let ferment until it is 2.5 times larger (it takes about an hour at 28 degrees). Expel the air from the fermented dough, divide it into 3 equal portions, cover with plastic wrap and let ferment for 15 minutes.

3. Use a rolling pin to roll the proofed dough into an oval shape with a width that should be 1/3 of the length of the toast mold. Turn the rolled dough over so that the bottom side is facing up, and roll it up from top to bottom. After rolling, put all three into the toast mold. Then place it in an environment of about 38 degrees and 85% humidity to ferment until it is 80% full. (If you are making toast with a lid, ferment it until it is 90% full)

4. Brush a layer of egg liquid on the surface of the fermented toast, and then bake in a preheated oven at 165 degrees for about 35 minutes.

5. After removing from the oven, place on a cooling rack to cool. Once cooled, you can demould.

The soft and milky toast needs to be carefully crafted before it comes out of the pan, and if you are familiar with the steps, you will definitely be able to create the most special taste through your own meticulousness.