A list of the contents of this article:

How to be Toast

1. Butter 27g easy to do Toast's steps except butter, put all materials into a steel basin, remember not to put yeast together with sugar and salt, so as to avoid yeast dehydration and death. When the dough is stirred and gluten, add the butter.

2. Kneading dough is a crucial step. It is more convenient to knead noodles with a chef's machine. Kneading out this kind of glove film can be used to make toast. My advice is that novice friends should not try to knead the dough by hand, because the toast dough has a lot of water content, so make the toast if you can't knead it well. Knead the dough, knead it into a circle, cover it with a plastic wrap to prevent it from drying, and ferment it to twice its size in a warm place.

3. Main ingredients: 200 grams of high-gluten flour, 80 grams of low-gluten flour, 170 grams of milk and 15 grams of eggs. Excipients: 5 grams of yeast, 40 grams of sugar, 28 grams of butter, right amount of egg. Knead all the materials except butter until smooth, then add butter to form a film, it is not easy to break. Put it into a container to ferment, ferment at about 28 degrees for an hour, and ferment to 2 times the size.

How do you make fresh milk toast healthy and delicious?

1. Fermentation: put the kneaded dough into a large bowl coated with a little oil, cover with cling film or wet cloth, and put it in a warm place for the first fermentation. It takes about 1-5 hours to ferment until the dough expands to about twice its original volume. Split and reshape: take out the fermented dough, gently press the exhaust, and then divide it into several small formulations. Round each small dose and relax for 15 minutes.

2. Secondary fermentation: put the shaped dough into the toast mold for secondary fermentation. Also cover with cling film or wet cloth, put in a warm place and let it ferment until 8 minutes of the mold is full. Baking: preheat the oven to 180 °C while the dough is re-fermented. When the fermentation is complete, put the mold in the oven and bake for about 30-35 minutes, or until the surface is golden brown.

3. To make delicious fresh milk toast, you need the following ingredients: 1000 grams of high gluten flour, 15 grams of yeast powder, 160g to 200g sugar, 660g fresh milk and egg mixture (including 2 eggs), 60g milk powder, and 10g salt. To increase the taste, 1 cup of raisins and 80 grams of cream are prepared. Here are the detailed steps: first, add milk powder, yeast powder, sugar and salt to the mixture of fresh milk and eggs and stir well.

4. Warm the fresh milk: heat the milk slightly to about body temperature, about 35-38 °C, in order to better activate the yeast. Yeast activation: add sugar and yeast to warm milk, stir well, and let stand for 5-10 minutes until the yeast begins to blister, indicating that the yeast has been activated. Mixture: put the high-gluten flour and salt in a mixing bowl, stir well, then pour in the activated yeast fresh milk and begin to knead the dough.

5. To make more delicious fresh milk toast, you need to pay attention to the following key points: choose high-quality raw materials: use fresh, high-quality fresh milk and high-gluten flour. Fresh milk is rich in lactose and fat, which contributes to the taste and flavor of bread, while high-gluten flour provides enough protein to help bread form a good structure and elasticity. Recipe ratio: the exact formula ratio is essential for making toast.

6. First of all, we need to prepare a step: gently beat the eggs into a bowl, stir well, then pour in the right amount of fresh milk, mix together into a smooth fresh milk egg liquid, set aside. Next, remove the edges of Toast, then spread your favorite jam evenly between each two slices of toast, and then stack them on top of each other to form a triangular loaf of bread.

What are the baking skills of fresh milk toast?

Baking: put the fermented toast in a preheated oven and bake. The baking temperature is generally 180 ℃ and the baking time is 30-40 minutes. During the baking process, we should pay attention to observe the color change of the toast to avoid burning. Demoulding and cooling: after baking, remove the toast from the oven, cool slightly and release the mold. Put the unmolded toast in a ventilated place to continue to cool, wait for complete cooling, and then slice to eat.

Baking tips: preheat the oven to 180-200 degrees Celsius before baking. Put the dough in the middle of the oven and bake for about 30-40 minutes. During the baking process, you can put a plate of water at the bottom of the oven to produce steam and help the bread skin form a beautiful luster. Cooling and preservation: after baking, remove the toast from the mold and put it on a cooling rack to cool to room temperature. This prevents the internal structure of the bread from becoming wet and soft due to the accumulation of hot air.

Cooling: after baking, remove the toast from the oven and put it on the cooling rack to cool. This prevents the bottom from getting wet and soft because of the hot air. Slice: after the toast has cooled completely, use a sharp knife to slice along the texture. In this way, neat and beautiful slices can be obtained. Enjoy: Piaget cheese toast can be eaten directly or with jam, butter or other ingredients you like.

Baking: while preheating the oven to 180 °C (356 °F), put the fermented dough into the oven. Bake for about 30-35 minutes or until the surface is golden brown. Demoulding and cooling: immediately after baking, take it out of the mold and put it on the cooling rack for cooling. This prevents the bottom from getting wet. [tip] using full-fat fresh milk can increase the flavor and nutritional value of toast. Ensure that all materials are at the right temperature to facilitate yeast fermentation.

Demoulding cooling: the baked toast is removed from the oven, cooled slightly, demoulded and placed on the shelf to cool completely. Tip: fermentation time and temperature have a great impact on the quality of the dough to ensure a warm and stable environment. When kneading dough, if the dough is too dry, you can add the right amount of fresh milk; if it is too wet, you can add the right amount of flour. The baking time and temperature are adjusted according to the actual situation, and the firepower of each oven may be slightly different.

Decoration (optional): if you like, brush a layer of egg on the surface of the dough before baking to make the toast more golden and attractive. Note: the fermentation time is closely related to the temperature. When the temperature is low, the fermentation time needs to be extended. In the process of kneading dough, you can add the right amount of milk if the dough is too dry and flour if it is too wet. The baking time and temperature should be adjusted according to the actual condition of the oven to avoid being burnt or undercooked.

How can I make fresh milk toast?

1. Blender (with hook) toast mold oven step: prepare materials: weigh all materials well to ensure fresh milk and eggs at room temperature. Mix dry materials: in a mixing bowl, mix high gluten flour, fine sugar, salt and yeast evenly. Add liquid ingredients: pour fresh milk and eggs into the dry material and start stirring at a low speed using a blender until all the ingredients are initially mixed.

2. preparation materials: measure the required dry materials such as high-gluten flour, fine granulated sugar, salt and yeast, and prepare fresh milk and softened salt-free butter. Noodles: mix high gluten flour, fine sugar, salt and yeast into a basin and mix well. Slowly pour in the fresh milk and stir with the dough stick to make the dough. It is normal that the initial dough will be rough. Kneading dough: put the dough on the workbench and start kneading.

3. Secondary fermentation: put the shaped dough into the toast mold for the second fermentation. Also cover with cling film or wet cloth and ferment in a warm place until the mold is 8 minutes full. Baking: while preheating the oven to 180 °C (356 °F), put the fermented dough into the oven. Bake for about 30-35 minutes or until the surface is golden brown. Demoulding and cooling: immediately after baking, take it out of the mold and put it on the cooling rack for cooling.

How do you make raw toast?

1. Put the shaped dough in the toast mold in turn, put in the oven, and place a cup of hot water for about 50-60 minutes, or until the dough is full of 9 or 8 minutes. After fermentation, preheat the oven to 210 degrees for 10 minutes. Then set the oven to 170 degrees and 210 degrees and bake for about 35 minutes. When baking for 8-10 minutes, turn the dough around to ensure a uniform surface color.

2. Roll it into a cylinder in one direction. Just like the other dough, roll it smoothly into a cylinder. When you put the shaped dough into the toast mold in order, move the oven, prepare a cup of hot water and put in the final fermentation, 50-60 minutes or the dough is 9 or 8 full.

Ingredients: 495 grams of Jinshan Japanese toast powder, 35 grams of sugar, 6 grams of salt, 15 grams of fresh yeast, 30 grams of light cream, 10 grams of milk powder, 300 grams of water, 30 grams of condensed milk, 20 grams of honey and 55 grams of butter. Get all the ingredients ready. Put Jinshan Japanese toast powder, milk powder, salt, light cream, condensed milk and honey in a mixing bucket, then add water. Then stir at a low speed, mix evenly, and then add the fresh yeast.

4, soup: flour + water, induction cooker low temperature slowly heating. Add all ingredients except butter to the blender (including soup). Stir slowly until there is no dry powder, then turn to fast, stir to 80% gluten. Add the softened butter, slowly stir the butter well, add full and then add water. Stir well.

5. Japanese raw toast ingredients: soup: high gluten flour 15 grams water 75 grams. Main dough: 250 grams of high gluten flour, 3 grams of dry yeast, 30 grams of sugar, 3 grams of pure milk, 95 grams of light cream, 35 grams of honey, 15 grams of unsalted butter.

How to make fresh milk toast tastes better?

Dough making: heat the milk slightly to warm the hands to facilitate the fermentation of the yeast. After mixing all the ingredients, knead the dough until the dough is smooth and elastic. This process may take 10-15 minutes. In the dough kneading process, softened butter can be added properly to make the dough softer. Fermentation control: place the kneaded dough in a warm and humid environment for the first time until the dough expands at least twice its volume.

Warm the dough with fresh milk: heat the milk slightly to about body temperature, about 35-38 °C, to better activate the yeast. Yeast activation: add sugar and yeast to warm milk, stir well, and let stand for 5-10 minutes until the yeast begins to blister, indicating that the yeast has been activated. Mixture: put the high-gluten flour and salt in a mixing bowl, stir well, then pour in the activated yeast fresh milk and begin to knead the dough.

Kneading skills: kneading dough is one of the key steps in making toast. Mix flour, milk, yeast, sugar, salt and butter to make the dough smooth and elastic. The kneading time is generally 15-20 minutes until the surface of the dough is smooth and there is a film when pulled up. Fermentation process: fermentation is the process of producing bubbles in the dough and making the toast softer.