鮮奶吐司 Milk Toast with Starter

Recently I am interested to raise the starter, after the trails of raising the starters for 2 weeks, I got a good result.  Today, we are going to bake a traditional toast, of which the texture is so moist and has a fragrant of wheat!

 

The starter has a complexity of fragrant, I will write another post how to make it.

Recipe:  (450g toast pan)

280g                bread flour

15g                  milk powder

75g                  rye starter (room temperature)

1g                    yeast

30g                  sugar

15g                  condensed milk

33g                  egg white (around 1 egg)

179-190g          milk

20g                  ghee （can use butter if don't have)

10g                  butter

Method:  preheat the oven in 170c

Utensil:  Kitchenaid stand mixer

Procedure:

1)  In the mixing bowl, pour all the ingredients and blend it in low motion no #2 for 5-8 mins, and turn to high motion no #6 blend for 5 mins (check a small dough if it has a gluten thin layer when pull);

2)  Grease the bowl, round the dough with two hands from top to bottom until in a round shape, let it proves in the bowl at least 1 hour or double size in room temperature (28c-30c), or put it into the oven with two bowls of hot water during winter time; 

3)  Check the dough with a wet finger pressing on it, if it comes back slowly that means the dough is ready to shape;  divide the dough to 3 equal weight, shape them in round balls, rest on the counter for 15 mins;

4)  Shape the balls with a rolling pin to a rectangle shape, roll the dough from exterior towards our body, use the palm press each roll to seal the dough,  then roll the rolled dough to a long dough around 30cm, form it is a "S" and put it into the greased pan, repeat the method until finished all, close the pan and let it proves 45mins or until raise up to 2/3 high of the pan;

5)  Bake the bread in 170c on the lower lever for 25-30 mins (depends on different oven, please check often), take the toast out on the rack at least 1 hour before cut it into slice, done.

**Enjoy!

最近我有興趣倍養天然酵母，在倍養的兩個星期後，我得到了一個很好的結果。今天，我們要烤一個傳統的吐司，其紋理是如此濕潤，有一種小麥複雜的香！

天然酵母有一種發酵的香，我會寫另一篇文章如何做它。

食譜：（450g 麵包模）

280g                       麵包粉

15g                         奶粉

75g                         粿麥天然酵母（室溫）

1g                           乾酵母

30g                         砂糖

15g                         煉乳

33g                         蛋清（約1個蛋）

179-190g                牛奶

20g                         酥油（如沒有，可用牛油）

10g                         牛油

方法：在170℃預熱焗爐

器具：Kitchenaid立式攪拌機

程序：

1）在大碗中，傾倒所有的成分，用低速No＃2中攪拌5-8分鐘，後加至高速＃6攪拌5分鐘（檢查小麵團，當拉時它有麵筋薄層）;

2）將大碗掃少許油，把麵糰用兩隻手從上到下，搓到成圓形，在室溫讓它在碗中發酵至少1小時或雙倍大（28c-30c），冬天時放入焗爐和加與碗熱水可加速發酵;

3）用濕手指壓在麵團上檢查麵團，如果它慢慢回來，這意味著麵團準備成形; 將麵團分成3等份重量，將它們滾成圓形球，放在桌上休息15分鐘;

4）使用擀麵杖將球形成長方形，將長方麵團從外部朝向我們的身體滾折，用手掌壓每個輥以密封麵團，然後將捲起的麵團捲成約30cm的長麵團，形成一個“S”，把它放入掃了油的模，重複的方法，直到完成所有麵團，讓它發酵45分鐘或直到升高到2/3高的模， 然後關蓋；

5）將麵包模放在170℃的下層焗25-30分鐘（取決於不同的焗爐溫度，請經常檢查），把烤好的麵包放在烤架上至少1小時，然後切成薄片。

**請享用！

鮮奶吐司 Milk Toast with Starter

Recently I am interested to raise the starter, after the trails of raising the starters for 2 weeks, I got a good result.  Today, we are going to bake a traditional toast, of which the texture is so moist and has a fragrant of wheat!

 

The starter has a complexity of fragrant, I will write another post how to make it.

Recipe:  (450g toast pan)

280g                bread flour

15g                  milk powder

75g                  rye starter (room temperature)

1g                    yeast

30g                  sugar

15g                  condensed milk

33g                  egg white (around 1 egg)

179-190g          milk

20g                  ghee （can use butter if don't have)

10g                  butter

Method:  preheat the oven in 170c

Utensil:  Kitchenaid stand mixer

Procedure:

1)  In the mixing bowl, pour all the ingredients and blend it in low motion no #2 for 5-8 mins, and turn to high motion no #6 blend for 5 mins (check a small dough if it has a gluten thin layer when pull);

2)  Grease the bowl, round the dough with two hands from top to bottom until in a round shape, let it proves in the bowl at least 1 hour or double size in room temperature (28c-30c), or put it into the oven with two bowls of hot water during winter time; 

3)  Check the dough with a wet finger pressing on it, if it comes back slowly that means the dough is ready to shape;  divide the dough to 3 equal weight, shape them in round balls, rest on the counter for 15 mins;

4)  Shape the balls with a rolling pin to a rectangle shape, roll the dough from exterior towards our body, use the palm press each roll to seal the dough,  then roll the rolled dough to a long dough around 30cm, form it is a "S" and put it into the greased pan, repeat the method until finished all, close the pan and let it proves 45mins or until raise up to 2/3 high of the pan;

5)  Bake the bread in 170c on the lower lever for 25-30 mins (depends on different oven, please check often), take the toast out on the rack at least 1 hour before cut it into slice, done.

**Enjoy!

最近我有興趣倍養天然酵母，在倍養的兩個星期後，我得到了一個很好的結果。今天，我們要烤一個傳統的吐司，其紋理是如此濕潤，有一種小麥複雜的香！

天然酵母有一種發酵的香，我會寫另一篇文章如何做它。

食譜：（450g 麵包模）

280g                       麵包粉

15g                         奶粉

75g                         粿麥天然酵母（室溫）

1g                           乾酵母

30g                         砂糖

15g                         煉乳

33g                         蛋清（約1個蛋）

179-190g                牛奶

20g                         酥油（如沒有，可用牛油）

10g                         牛油

方法：在170℃預熱焗爐

器具：Kitchenaid立式攪拌機

程序：

1）在大碗中，傾倒所有的成分，用低速No＃2中攪拌5-8分鐘，後加至高速＃6攪拌5分鐘（檢查小麵團，當拉時它有麵筋薄層）;

2）將大碗掃少許油，把麵糰用兩隻手從上到下，搓到成圓形，在室溫讓它在碗中發酵至少1小時或雙倍大（28c-30c），冬天時放入焗爐和加與碗熱水可加速發酵;

3）用濕手指壓在麵團上檢查麵團，如果它慢慢回來，這意味著麵團準備成形; 將麵團分成3等份重量，將它們滾成圓形球，放在桌上休息15分鐘;

4）使用擀麵杖將球形成長方形，將長方麵團從外部朝向我們的身體滾折，用手掌壓每個輥以密封麵團，然後將捲起的麵團捲成約30cm的長麵團，形成一個“S”，把它放入掃了油的模，重複的方法，直到完成所有麵團，讓它發酵45分鐘或直到升高到2/3高的模， 然後關蓋；

5）將麵包模放在170℃的下層焗25-30分鐘（取決於不同的焗爐溫度，請經常檢查），把烤好的麵包放在烤架上至少1小時，然後切成薄片。

**請享用！