Milk Toast

If you want to make the simplest milk toast…

Many children’s shoes say they want some breakfast recipes. I don’t think you need to worry about making a delicious toast and a rich breakfast.

Two slices of toast, a variety of fried eggs, vegetables, ham, cheese… sandwiches made can be eaten for 7 days without repetition. Even if you don’t make sandwiches, just spread some butter and bake them with a toaster, it will be very crispy and delicious.

But the problem is that many children’s shoes say: I also find it troublesome to make toast!

Toast, in my opinion, is the easiest kind of bread. Like most breads, kneading and fermentation are required. Shaping is very simple, put it in the toast box and ferment it, then it can be baked.

The simpler toast is a one-time fermentation method, which saves even the basic fermentation.

I have made toast with one-time fermentation many times. In fact, if you don’t taste it carefully, the difference between the flavor and the second fermentation is not very big (after all, the toast will be fermented for about 3 hours in the first fermentation). The mature toast of the day cannot be compared, but it saves time!

As long as it is made correctly, the bread will still be soft after two or three days. In particular, the texture of bread will be more delicate (some large holes often caused by insufficient secondary fermentation and exhaust).

If you like toast but are afraid of trouble, try the one-time fermentation method?

Ingredients: 250 grams of high-gluten flour, 190 grams of milk, 20 grams of caster sugar, 3.5 grams of dry yeast (high sugar tolerance), 4.5 grams of salt, and 20 grams of butter.

Production process

The first is a necessary process of making toast-kneading into glove film.
Please adjust the amount of milk flexibly according to the water absorption of the flour and knead it into a soft dough.
You can use a cook machine.
Click here for the detailed process of manual kneading.
Divide the kneaded dough evenly into 3 portions and knead them into circles. Cover with plastic wrap and relax for 10 minutes (observe the state of the dough, if the dough does not shrink too much, you can directly shape it without loosening).
Flatten the dough, roll it out, and roll it up. Roll into papers. Roll it up as tight as possible without leaving a gap, so as to avoid large holes in the finished product.
The rolled dough is placed in a 450-gram toast box. Non-anti-stick molds should be oiled to prevent sticking.
The toast box is covered and fermented. Just put it in a warmer room, don’t need too high temperature, and ferment until it is 8 minutes full as shown in the picture.
★After closing the lid of the toast box, there is no need to create additional humidity. The fermentation time varies according to the temperature. The higher the temperature, the faster the fermentation. I left it at a room temperature of 22°C for about 3 hours.
★Because only one fermentation is carried out, it is not recommended to put it at too high temperature (such as the usual 35°C for the second bread). Too fast fermentation will result in insufficient bread flavor. An air-conditioned room is more suitable in summer. If the weather is too hot, you can put it in the refrigerator for a while before taking it out.
★It can also be kept in the refrigerator (4℃) overnight. After taking it out the next day, it will return to room temperature and continue to ferment to 8 minutes full.

Finally, it can be baked. Preheat the oven to 165°C on the upper and lower fire, close the lid of the toast box, put the mold in the lower layer of the oven, and bake for about 40 minutes.
I use the Jun Baking oven, which uses hot air mode to bake, preheat at 165°C for 8 minutes, put it in, and bake for 40 minutes.

Take out the bread with heat-insulating gloves, demould it while it is hot, and place it on a cooling rack to cool. When it cools to the point where you can’t feel the heat in the palm of your hand, put the toast box in an airtight box for storage. Eat within 3 days.
Please adjust the baking temperature and time according to the actual situation. When the toast is baking, the coloring is not visible, so you must judge based on experience. If the coloring is too heavy and the crust is too hard, it means the temperature is too high. Next time, turn down the temperature and bake. If the color is too light, increase the temperature.

Toast is recommended to be eaten sliced or made into sandwiches.