Soft and fluffy milk toast

Buying bread now is like opening a blind box, you might get a "technological secret recipe"! Making bread by yourself can be called a "time marathon", watching the dough ferment and squatting in front of the oven, almost becoming a "super model worker" in the bread industry. No wonder bread is expensive, each one seals the master's youthful hairline! But when you tear open the freshly baked milk hand-torn toast, the stringy texture is like a waterfall, and the milky aroma is instantly worth the price! Bread without stringy texture is like having no soul. This bite is dense and sweet, and it is perfect with coffee or tea. Listening to friends' rainbow fart attacks of "help is amazing" and "what kind of fairy craftsmanship is this", who cares how much time it takes? This wave is a bloody profit!

Ingredients

Steps

Pour all ingredients except butter into the mixing bowl. When you start the mixing process, the dough will stick to your hands at first due to its high water content. This will make the operation difficult. The kitchen machine can easily solve this problem with its stable and powerful power. You don't have to worry about sticky hands, making the dough mixing process easier and more efficient. This will take about 2-3 minutes.
Knead until the flour is not dry, add softened butter, turn on level 5 and knead for about 10 minutes.
Knead out this thin glove film. Place at about 30 degrees to keep moist and ferment until it is 2.5 times larger.
2.5 times larger.
Take out the dough and knead it to release the air. You will hear the sound of small bubbles bursting.
If making toast, divide each dough into about 160-165 grams, roll into a ball, cover with plastic wrap (rest), and relax for 15 minutes.
If you are shaping the dough, put 3 into a toast pan.
Brush with egg wash and put in the oven for second fermentation. Put in the oven for second fermentation until 80% full, the temperature is 30-35 degrees, and put a bowl of hot water to keep it moist.
When the dough is 80% full in the mold, you can put it into the bottom layer of the oven. Set the upper temperature to 110 degrees and the lower temperature to 210 degrees, and bake for 30 minutes. After about 15 minutes of baking, you need to carefully observe the color of the bread. If the surface color is dark, cover it with tin foil in time to avoid over-baking.
Isn’t it particularly tempting?
I prepared 250g of bread dough and made 3 fake burgers. What do you guys want to make?
Press the dough into a round shape
add cheese and bacon
Wrap it like a steamed bun, with the top facing down
brush with egg wash
Put it in the oven for the second fermentation, the temperature is 30-35 degrees, put a bowl of hot water to keep it moist. Put them all on the bottom layer and bake them for 20 minutes at 150 degrees on the top and 180 degrees on the bottom. After about 13 minutes of baking, you need to carefully observe the color of the bread. If the surface color is dark, cover it with tin foil in time to avoid over-baking.
Are you tempted? There is stringy cheese in it~
Group photo. I made 625 grams of flour, you can convert it yourself.